Crispy Panko Pork
Whether you call it crispy panko pork, breaded meat, tonkatsu, or cotoletta, one thing is certain: this recipe is bound to be absolutely delicious.
Servings: 4 servings
Ingredients
- 1 pork tenderloin
- 2 garlic cloves
- 4 oz butter
- 2 eggs
- 1 tbsp olive oil
- 4 tbsp all-purpose flour
- grated nutmeg
- salt
Instructions
- Remove excess fat from the pork tenderloin.
- Cut the tenderloin into medallions about two fingers thick.
- Lightly coat the medallions in flour.
- In a bowl, crack two eggs, add grated nutmeg and salt, and beat well.
- Dip the floured medallions into the eggwash.
- Coat the medallions with panko.
- Ensure the panko adheres well by pressing it firmly with your hands.
- Let the medallions rest in the fridge for 10-15 minutes.
- In a pan over medium-low heat, add one tablespoon of oil and half the butter.
- Add the herbs and 2 garlic cloves with their skins on.
- Once the butter has melted, start cooking the breaded medallions.
- Cook each side thoroughly until all sides are golden brown. In case butter becomes too brown add fresh butter.
- Serve hot. Enjoy!
Nutrition
Calories: 986kcal | Carbohydrates: 5g | Protein: 97g | Fat: 62g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 484mg | Sodium: 589mg | Potassium: 1836mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1378IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 5mg