Recipe, Serves 4
2 slices dry, white bread
3 thyme sprigs, leaves only
1 small black truffle
12 pork medallions, thinly pounded
¼ cup flour, salt fresh grounded black pepper
3 Tbsp. Butter
¼ cup extra virgin olive oil
Introduce in a food processor, the bread, thyme and truffle and process until it forms coarse crumbs. Turn out to a plate. Lightly flour the pork medallions.
Beat the eggs in a bowl, season with salt and pepper. Dip the pork medallions in the beaten eggs, turning it to coat well, then dip it in the bread crumbs mixture. Press well so that the bread crumbs coat to the pork medallions.
Heat the butter and olive oil together in a heavy, wide skillet. Pan fry the pork medallions over medium high, heat until golden brown on both sides, each side about 3 minutes.
Serve hot with a seasonal Salad or Risotto. Chef Johann Schuster, serves them with Mache Salad.
Posted on 6/22/2014 at 5:40:00 AM