Pan fried breaded pork fillets

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This recipe needs advance preparation!
Pan fried breaded pork fillets
Pan fried breaded pork fillets
Servings:Serves 4 - Makes 2 huge breaded pork fillets
Calories per serving:322
Ready in:40 minutes plus optional marinading time
Prep. time:20 minutes
Cook time:20 minutes
Difficulty:Difficult
Recipe author:Chef
First published:23rd October 2012
Covered with breadcrumbs
Floured
Half of a pork fillet

This makes a delicious meal and one pork fillet makes two huge breaded steaks.

I combined this recipe with jerk seasoning to make a spicy version, though you could easily omit this stage


Ingredients

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Method

  1. Cut the tenderloin fillet in two pieces
  2. Cover with a sheet of Cling-film or a clean carrier bag
  3. With a heavy pan, rolling pin or flat cleaver; smash the fillet flat. Aim for about 2-2.5 cm thick, though a consistent thickness is more important. Great therapy this!
  4. See Butterflying for a similar technique.
  5. Optional marinade
  6. Place in a shallow dish and pour over about a ladle full of jerk marinade. Cover and leave in a cool place for a few hours or longer if possible
  7. Breading
  8. If using a stale roll, cut into tiny pieces and dry in a low oven or leave out to go crispy then blitz in bursts in a food processor. Don't go too mad or you will end up with flour
  9. Lay out four large flat plates
  10. Sprinkle the flour in one, beaten egg in the next, and breadcrumbs in another
  11. With careful hands, remove the fillet from the marinade, if used, keeping as many bits as you can without too much liquid
  12. Roll and coat it the flour, dip both sides in the egg and finally roll and coat in breadcrumbs. repeat with the other fillet
  13. Heat a tablespoons of butter and a tablespoons of olive oil in a pan and heat until it froths and then reduce. (This may need to be done in two pans if the fillets are huge)
  14. Pan-fry the fillets for about 15 to 20 minutes, turning a few times.
  15. Check the meat is properly cooked before serving

Serving suggestions

Serve with jacket potatoes and creamy cole slaw

Chef's notes

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