Best 6 Breaded Pork Scallops Medaillons De Porc A Langlaise Recipes

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**Breaded Pork Scallops (Médaillons de Porc à l'Anglaise): A Culinary Journey of Crispy Delights**

Prepare to embark on a culinary adventure with breaded pork scallops, also known as Médaillons de Porc à l'Anglaise. These delectable morsels of tender pork are coated in a crispy breadcrumb crust, creating a harmonious blend of textures and flavors that will tantalize your taste buds. Our comprehensive guide offers two irresistible recipes: the classic breaded pork scallops and a tantalizing variation featuring a flavorful mustard sauce. Whether you prefer the traditional approach or crave a zesty twist, these recipes will guide you in crafting this delightful dish. Get ready to impress your family and friends with this crowd-pleasing entrée that combines the comfort of classic cuisine with a touch of modern flair.

Check out the recipes below so you can choose the best recipe for yourself!

BREADED PORK SCALLOPS (MEDAILLONS DE PORC A L'ANGLAISE)



Breaded Pork Scallops (Medaillons de Porc a l'Anglaise) image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless loin of pork, trimmed of almost all fat
Salt to taste if desired
Freshly ground pepper to taste
1 egg
3 tablespoons water
1/2 cup plus 1 tablespoon corn, peanut or vegetable oil
1/3 cup flour
1 cup fine fresh bread crumbs
3 tablespoons butter, optional
Lemon wedges for garnish

Steps:

  • Cut meat or have it cut crosswise into 12 slices of equal thickness. Pound each lightly with flat mallet. Arrange on flat surface and sprinkle with salt and pepper on both sides.
  • In side dish combine egg, water, one tablespoon oil, salt and pepper. Beat well to blend.
  • Put flour in second dish and bread crumbs in third.
  • Dip pork slices in flour to coat thoroughly, shaking off excess. Dip each in egg mixture and then in crumbs to coat well. Pat to help crumbs adhere.
  • Heat about 1/4 cup of oil in large, heavy skillet and add a few breaded slices to fill skillet without crowding. Cook about 5 minutes on one side until golden brown. Turn and cook about 5 minutes or slightly longer on other side. Transfer to warm platter. Continue adding oil and pork until all are cooked.
  • Heat butter until lightly browned and pour over meat. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 28 grams, Fat 48 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams

BREADED PORK TENDERLOIN



Breaded Pork Tenderloin image

This is the most tender, tasty recipe for pork tenderloin.

Provided by Dani

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Yield 4

Number Of Ingredients 8

1 ½ pounds pork tenderloin
2 eggs
¼ cup milk
½ cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  • Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g

FRIED BREADED PORK TENDERLOIN



Fried Breaded Pork Tenderloin image

I am NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)

Provided by HEP MEP

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4-1 lb pork tenderloin
2 eggs
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed (I use LOTS more)
1 dash pepper
3/4 cup dried breadcrumbs
3 tablespoons vegetable oil

Steps:

  • Cut pork tenderloin into 1/2 inch slices.
  • Pound to about 1/4 inches.
  • thickness.
  • Should be about 12 slices.
  • In a pie plate,or medium bowl,beat egg with 4 tsps.
  • of water,salt,rosemary,and pepper.
  • Place bread crumbs on wax paper.
  • With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
  • Repeat until each piece is coated twice.
  • Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
  • Keep warm until all pieces are done.

Nutrition Facts : Calories 308.4, Fat 16.7, SaturatedFat 3.4, Cholesterol 148.3, Sodium 518.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 23.4

PORK TENDERLOIN MEDALLIONS



Pork Tenderloin Medallions image

"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3-4 servings.

Number Of Ingredients 15

1 pound pork tenderloin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
3/4 cup dry bread crumbs
3 tablespoons butter
1 tablespoon olive oil
1/4 pound sliced fresh mushrooms
2 tablespoons white wine or chicken broth
2 tablespoons additional chicken broth
1/2 teaspoon lemon juice
1 tablespoon minced fresh parsley
Hot cooked pasta, optional

Steps:

  • Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

PORK SCHNITZEL MEDALLIONS



Pork Schnitzel Medallions image

In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 20 pieces

Number Of Ingredients 10

1 pork tenderloin (about 1 1/2 pounds), sliced into 20 pieces
2 teaspoons Dijon mustard
3/4 cup flour
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
3 pieces white bread, processed into breadcrumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 lemon, cut into wedges
3 eggs

Steps:

  • Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
  • Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
  • For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.

BREADED AND FRIED SCALLOPS



Breaded and Fried Scallops image

I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

Provided by amberrlp

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 7

1 cup Italian-season bread crumbs, or more to taste
salt and ground black pepper to taste
1 egg
½ cup bay scallops, or more to taste
2 tablespoons butter
1 tablespoon olive oil
1 ½ teaspoons lemon juice

Steps:

  • Mix bread crumbs, salt, and pepper in a resealable plastic bag.
  • Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
  • Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g

Tips:

  • Choose the right cut of pork: For this recipe, you'll want to use a boneless, skinless pork loin or tenderloin. These cuts are lean and tender, and they will cook quickly and evenly.
  • Slice the pork thinly: The pork should be sliced into 1/2-inch thick medallions. This will help them to cook evenly and prevent them from becoming dry.
  • Tenderize the pork: You can tenderize the pork by pounding it with a meat mallet or by marinating it in a mixture of olive oil, lemon juice, and herbs.
  • Bread the pork: The pork medallions are coated in a mixture of flour, eggs, and breadcrumbs before being fried. This helps to create a crispy outer crust and a tender, juicy interior.
  • Fry the pork: The pork medallions are fried in a hot skillet until they are golden brown and cooked through. Be careful not to overcrowd the skillet, or the pork will not cook evenly.
  • Serve the pork: The breaded pork medallions can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Breaded pork medallions are a classic French dish that is easy to make and always a crowd-pleaser. The pork is tender and juicy, with a crispy outer crust. This dish is perfect for a special occasion or a weeknight meal. Serve it with your favorite sides and enjoy!

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