Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
For sauce:
For pork:
Special Equipment
Preparation
Make sauce:
Step 1
Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
Cook pork:
Step 2
Put oven rack in middle position and preheat oven to 350°F.
Step 3
Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
Step 4
Whisk together flour, salt, and pepper in a shallow bowl.
Step 5
Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
Step 6
Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
Step 7
Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
Step 8
Serve pork with sauce, lemon wedges, and watercress.
