Best 10 Breaded Pork Scallops Medaillons De Porc A Langlaise Recipes

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"Breaded Pork Scallops Medallions De Porc A Langlaise" is a classic French dish that combines tender pork medallions with a crispy breadcrumb coating. This dish is not only delicious but also visually appealing, making it perfect for special occasions or a delightful weeknight meal. To create the perfect "Breaded Pork Scallops Medallions De Porc A Langlaise," several essential steps and ingredients come together to create a harmonious and flavorful dish. From selecting the right cut of pork to mastering the breading technique, this article will provide you with a comprehensive guide to crafting this culinary masterpiece in your own kitchen.

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

PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

MEDAILLONS DE PORC AU CAMEMBERT (PORK W/CAMEMBERT - FRANCE)



Medaillons De Porc Au Camembert (Pork W/Camembert - France) image

1 of my favorite recipes from among my collection combines pork chops w/brie cheese. This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is similar to it, but just enough different to make it esp appealing to me. Per the intro, "Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products of Normandy." I must confess that (as written) this recipe was intended to serve 4 w/4-oz servings, but I knew that would never work at our table, so I adapted it to serve 4 w/what I saw as more realistic 6-oz servings. I hope you'll agree & enjoy the outcome. :-)

Provided by twissis

Categories     < 15 Mins

Time 15m

Yield 4 6 oz servings, 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork fillets (6-oz each)
1 1/2 tablespoons butter
4 1/2 tablespoons dry white wine
7 1/2 ounces creme fraiche (or whipping cream)
1 1/2 tablespoons mixed herbs (such as marjoram, thyme & sage)
6 ounces camembert cheese (rind removed thinly & then thinly sliced)
2 1/4 teaspoons Dijon mustard
black pepper (freshly ground, to taste)
fresh parsley (chopped, to garnish)

Steps:

  • Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.
  • Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.
  • Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
  • Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref. Serve immediately w/the sauce & garnish w/the chopped parsley.

Nutrition Facts : Calories 582.2, Fat 41.6, SaturatedFat 24, Cholesterol 222.1, Sodium 528, Carbohydrate 2.3, Fiber 0.1, Sugar 0.5, Protein 45.5

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

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

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 SCALOPPINE



Pork Scaloppine image

Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

Steps:

  • Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
  • Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

PARMESAN BREADED SCALLOPS WITH LEMON GARNISH



Parmesan Breaded Scallops With Lemon Garnish image

Clean, refreshing flavors just meant for a balmy summer evening. From Weber's Big Book of Grilling modified for our taste buds. Prep time does not include refrigeration time.

Provided by Nimz_

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil
1/2 cup loosley packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice

Steps:

  • COATING.
  • Combine the coating ingredients on a plate and mix with your fingers.
  • Wash scallops and remove the small, tough side muscle.
  • Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
  • Add the olive oil and mix to coat.
  • Dip the scallops in the coating, turning to cover evenly.
  • Gently press the crumbs onto the scallops.
  • Place the scallops in a single layer on a clean plate.
  • Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
  • GARNISH:.
  • Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
  • Spray a grill tray generously with olive oil.
  • Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
  • Remove from the grill, place a little of the garnish onto each scallop and serve warm.

Nutrition Facts : Calories 240, Fat 13.8, SaturatedFat 3.2, Cholesterol 25.5, Sodium 907.8, Carbohydrate 14.3, Fiber 1.4, Sugar 1.2, Protein 14.7

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.

LEMON-CAPER PORK MEDALLIONS



Lemon-Caper Pork Medallions image

For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

Steps:

  • Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Purchase pork loin chops that are 1 inch thick or thicker. If they are thinner, you can pound them out to the desired thickness.
  • To make the breading, use a combination of flour, eggs, and breadcrumbs. You can also add herbs, spices, or grated cheese to the breading for extra flavor.
  • When breading the pork chops, be sure to coat them evenly on all sides. This will help to ensure that they cook evenly.
  • When frying the pork chops, use a heavy-bottomed skillet over medium heat. This will help to prevent them from sticking to the pan and burning.
  • Cook the pork chops for 3-4 minutes per side, or until they are cooked through. Be careful not to overcook them, as this will make them tough.
  • Serve the pork chops immediately with your favorite sides.

Conclusion:

Breaded pork scallops are a delicious and easy-to-make dish that is perfect for any occasion. They are crispy on the outside and tender and juicy on the inside. Serve them with your favorite sides, such as mashed potatoes, green beans, or a salad. Remember, the key to making perfect breaded pork scallops is to use high-quality ingredients and to cook them properly. With a little practice, you'll be able to make this dish like a pro!

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