Crumbed pork medallions

Name: Crumbed pork medallions
Cook time: 25 min
Yield: 4

with green beans and a pea and lemon cream fettuccine

Ready in around 25 mins

RECIPE FACT:

Parmesan cheese dates to 1612.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a large pot of water to boil.
1. TO PREPARE THE CRUMBED PORK:

Whisk an egg in a shallow bowl with a fork. Spread the Parmesan and herb crumb out on a plate. Remove the pork medallions from their packaging and pat dry with a paper towel then season with salt & pepper. Dip each medallion into the egg and turn to coat well. Allow excess to drip off and then coat each medallion in the crumb mixture.
2. TO COOK THE PORK MEDALLIONS:

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat and once hot add the medallions to the pan. Brown on each side for 2-3 mins then remove from the pan and set aside on a plate. Slice each medallion in half before serving.
3. TO COOK THE FETTUCCINE AND VEGETABLES:

Trim the ends off the green beans then cut in half. Finely chop the curly parsley and set aside until serving. Once the water is boiling season with salt and add the fresh fettuccine, separating the strands so they do not stick together. Cook for 3 mins – after 1 min add the peas and beans to the pot. Drain into a colander reserving some of the cooking water. Return the fettuccine, beans and peas to the pot over a low heat. Stir in the lemon & herb cream sauce and baby spinach and warm for 1-2 mins. Add a little reserved pasta water to loosen if needed.
TO SERVE:

Twist the fettuccine and vegetables into bowls and pour over sauce. Top with pork medallions and finish with a sprinkle of shaved Parmesan and chopped parsley.