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Pork Medaglione

Name: Pork Medaglione
Cook time: 20 min
Yield: 2
Cuisine: Tirano, Italy

with pancetta cabbage and a caper & lemon butter

Ready in around 20 mins

RECIPE FACT:

Pancetta dates back to the 15th century.

Nutritional Info:

Energy: 3169kj (757Kcal)
Protein: 38g
Carbohydrate: 50g
Fat: 37g
Contains: Milk, Gluten, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO PREPARE AND COOK THE VEGETABLES:

Trim the ends off the carrot and peel then cut in half lengthways then cut on the diagonal into 1 cm half-moons. Empty the pack of steamed potatoes on to an oven tray lined with baking paper. Add the carrot and a drizzle of olive oil and season with salt and pepper and cook in the preheated oven for 20-22 mins.
2. TO PREPARE AND COOK THE PORK MEDAGLIONE:

Remove the pork medallions from their packaging and pat dry with paper towel. Mix 2 tbsps of flour in a bowl and season with salt and pepper. Break an egg into another bowl and whisk with a fork. Spread the Parmesan and thyme crumb on a plate. First dip pork pieces in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in the crumb to coat well. Heat a generous drizzle of cooking oil in a non-stick frying pan over a medium heat. Once the pan is hot add the crumbed pork to the pan and cook on each side for 4-5 mins until crumbs are golden and pork is cooked through. Turn the heat down if the crumbs are browning too much. Remove the pork from the pan and set aside to rest for 1-2 mins. Wipe out and reserve the pan.
3. TO COOK THE PANCETTA CABBAGE:

Cut the pancetta into ½ cm slices. Heat a drizzle of oil in the reserved pan over a medium-high heat. Add the pancetta and the pack of sliced cabbage and cook for 2-3 mins. Remove from the pan and place into a serving dish. Add the lemon & caper butter to the pan and melt over a low heat.
TO SERVE:

Divide the potatoes and carrot between plates, top with pork medaglione then pancetta cabbage. Lastly spoon over the lemon and caper butter.