Easy Fried Pork Medallions With Parmesan Breading

Sink your teeth into these savory pork tenderloin crispy fried medallions and enter a world of deliciousness. This new recipe is easy to prep and fry in a regular pan for a satisfying entree that goes well with most vegetable sides. Kids love these tasty breaded pork medallions; they are elegant enough to serve for company!

I love cooking pork tenderloin, partly because it’s a cheaper lean cut right now and partly because it’s a meaty dish without that strong pork flavor. Its mild flavor lends itself well to being breaded, and that’s why I came up with this tasty pork tenderloin medallion, another great way to enjoy this white meat.

​If you love pork tenderloin, try our dry-rubbed chipotle pulled pork with pork tenderloin. It’s out of this world delicious. 

Why You Will Love This Recipe.

The Pork. The lean pork tenderloin is a tasty, inexpensive cut that lends well to breading. It’s also straightforward to work with when cutting into uniform medallions. 

Simple prep. With simple ingredients, you can easily prep this dish and prepare it for cooking in minutes. 

​Flavor. The undeniable appeal of a crispy breaded piece of meat is hard to resist. Its savory exterior hides a succulent pork interior cooked to perfection!

How To Make These Crispy Pork Medallions.

Frying pork is a beautiful way to enjoy succulent flavor at the dinner table. It’s essential to be prepared, though. So the first thing to do is choose your pan. A wider 12″ frying pan will work best as we would like to cook as many medallions as possible while working through dinner. 

As we work in batches, you will want to have a plate on your warming burner or a very low-temperature oven ready with a baking dish to hold the cooked meat while you finish cooking the rest. If you use a warming plate, I suggest using a paper towel layer. It will absorb extra fat while the medallions rest. 

Next, you will need three bowls, one for the flour to dredge each medallion, one for the egg wash, and one for the panko mixture. 

It’s easy to get your hands coated in a goopy mess when breading meat. To work cleaner, I recommend using tongs to dip in each mixture. 

Next, get out your cutting board and slice the pork tenderloin into half to three-quarter rounds. Each piece should be of uniform thickness for the best timing when cooking and for an overall finished appearance when presenting your meal. 

Once the meat is cut, you can work on the flour mix. It’s simple: one cup of flour, one tsp black pepper, and one salt. Give it a quick blend before cracking the egg for the egg mixture. It is best to work one egg at a time in case you don’t need more. It will depend on how much pork tenderloin you cook for your family. I had two good loin strips, so I found two eggs worked best. Just whisk the egg to a nice homogenous mixture for the egg wash. 

In the remaining bowl, measure the panko and the parmesan cheese. Again, how much you will need will depend on how much meat you cook. We used two cups of panko to three-quarters cup of cheese, mixed well to break up any large clumps of parmesan, and evenly distribute it throughout the panko.

Once you have the three bowls ready, start dipping and coating each piece of pork in flour, then the egg and the panko mixture. Lay them to rest for ten minutes while you wait for the oil to heat. This rest period allows the breading to adhere better to the meat when frying and prevents it from falling off. 

Now, add one inch of vegetable oil to the frying pan on the stove. Heat it over medium-high heat and wait for it to heat up. You don’t want it to smoke, so if it’s smoking, it’s too hot. To know if the oil is hot enough for frying, insert a bamboo kitchen tool into the bottom. Tiny bubbles forming around the tool will let you know it’s good to go. 

Using your tongs, carefully lay the prepared meat into the hot oil in a single layer. Don’t overcrowd the pan; the more you add, the hotter the oil. Reduce the heat to medium to prevent overcooking the exterior before the interior can cook. 

Leaving space around each piece also ensures easier flipping when needed. You must stand over this dish to ensure the medallions don’t burn. Watch the edges at the bottom of each piece. The meat must be flipped after one minute and repeated until it has been flipped a few times, ensuring an even cook and browning. 

Temp each piece as it nears completion for doneness. The correct temperature you seek is 165F, and the cooking time will vary depending on the oil temp and how thick you’ve cut the tenderloin. Remove from the frying pan as needed. Replace with new raw medallions only when the pan is empty. Raw meat can introduce bacteria to the partially cooked pieces, so it’s best to wait for proper food safety. 

You may notice less oil in the pan as you cook the second batch. That’s alright, but if it’s too low, add more and wait for it to heat up before continuing. 

Before putting the meat onto the plate or in the oven, hold each piece so that an excess hot oil drip can happen to avoid laying in a pile when overly greasy. If you don’t do this step, your medallions on the bottom of the warming tray may become too greasy. Again, putting a paper towel down first is another great way to ensure that there isn’t excess oil. 

It’s time to serve once you’ve cooked all the round medallions to a beautiful red-golden brown! 

Ingredients:

Pork Tenderloin: A lean and tender cut of meat perfect for quick cooking methods like frying. The milder flavor pairs well with the savory breading, ensuring a juicy and flavorful bite.

White Flour: White flour provides a base layer that helps the egg wash adhere to the pork. It also creates a slight barrier that helps seal in moisture during frying.

Salt: Used to enhance the natural flavors of the pork and the breading. It also helps to tenderize the meat, making each bite more succulent.

Pepper: Pepper adds a subtle heat and depth of flavor to the dish. It complements the other seasonings and provides a balanced taste.

Panko: Panko breadcrumbs offer a light and crispy texture that regular breadcrumbs can’t match. Their airy structure creates a crunchy coating that remains crisp even after frying.

Egg: This binding agent helps the panko and parmesan stick to the pork. It also adds a bit of richness to the breading mixture.

Parmesan Cheese Powder: Parmesan cheese powder adds a sharp, nutty flavor to the breading. Its fine texture helps it mix well with the panko, ensuring even coverage and extra crispiness.

Vegetable Oil: This neutral oil is ideal for frying because of its high smoke point and neutral flavor. It ensures the pork medallions cook evenly and develop a golden, crispy exterior.

Substitutions And Add-Ins For This Delicious Dinner

Pork Tenderloin: If pork loin isn’t your thing, you can easily change it to chicken breast. Chicken breast offers a similarly tender and lean profile, perfect for quick cooking methods like frying. Alternatively, using turkey would also be tasty.

White Flour: This is a base layer to help the egg wash adhere to the pork. It can easily be replaced with almond flour, a great gluten-free option that adds a nutty flavor to the breading.

Salt: Either Kosher or sea salt would be suitable alternatives.

Pepper: Smoked paprika would be a good choice if you wish to omit and/or replace it. To add whoomph, you can add onion or garlic powder. 

Panko: This can be replaced with regular bread crumbs. Regular bread crumbs are a denser alternative but create a deliciously crispy coating.

Egg: This binding agent can be replaced with buttermilk, adding a slight tanginess to the breading.

Parmesan Cheese Powder: Grated asiago or pecorino Romano cheeses would be great to replace the parm.

Vegetable Oil: Other high-smoke point oils suitable for this fried pork medallion include canola or sunflower oil. Olive oil does not have a high smoke point, so it’s not a good choice. It’s also significantly more expensive, making it a costly option for use in larger quantities. 

Adding fresh herbs in their dried form can also liven up the breading creating an easy herb crusted pork tenderloin medallion. Good choices would be thyme, rosemary, sage, and oregano. This great recipe uses versatile panko breading that can easily be adapted to make a crispy chicken parmesan that the whole family will love. Try using the panko breading on pork chops for another taste sensation at dinner time. 

Expert Tips, Serving And Storing Suggestions For Best Results.

Tip #1: Choose the right pan. A large skillet with a wide surface area is best for this dish. It should be deep enough to handle holding one inch of oil.

Tip #2: Splatter Guard. Using a splatter guard can drastically reduce the grease on the stovetop, making clean-up easier. 

Tip #3: Test, test, test. Using your meat thermometer, test the internal temperature of each piece as it cooks. For optimal juiciness, aim for an internal temperature of just 165F. 

Serve these crispy pork medallions hot and fresh for the best texture and flavor. They pair wonderfully with creamy mashed potatoes or roasted vegetables, which provide a comforting and hearty balance to the crunchy, savory medallions. For a lighter option, consider serving them alongside a fresh, tangy coleslaw or a mixed green salad with a zesty vinaigrette to cut through the richness of the fried pork. Additionally, a dipping sauce like honey Dijon mustard or garlic aioli can enhance the dish, adding a flavorful finishing touch.

Place leftover pork medallions in an airtight container and refrigerate for 3 days. When reheating, use an oven or air fryer to maintain their crispiness.

If you want easy dinner ideas, check out our fast dinner ideas on the blog, like our pizza tortilla bake. 

We’d love to hear how your crispy pork medallions turned out! Share your tips, variations, or questions in the comments below. Your feedback helps us create even better recipes for everyone to enjoy!