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Breaded Pork
Medallions With Parmesan
Ingredients:
1/4 cup
grated Parmesan
cheese
1/3 cup
plain dry bread
crumbs
1 egg
white
1 lb
well-trimed pork tenderloin,
cut crosswise into 4 peaces
2
tablespoons sunflower
oil
4 lemon
wedges
Salt and
ground black pepper
to taste
Preparation:
1. In a
small bowl, beat
the egg white with 1 tablespoon of cold water, set aside.
2.
Season the pork tenderloins
with salt and pepper (do not use to much salt because of salt in
Parmesan
cheese).
3.
Preheat oven to 400 degrees
F.
4. Place
the Parmesan cheese
on one plate and bread crumbs on another.
5.
Dredge the pork tenderloins
in the Parmesan cheese, pressing it on, than dip the pork tenderloins
in
the egg white and after that in the bread crumbs, patting the crumbs
onto
the pork.
6. In a
nonstick skillet,
heat the oil over moderate heat. Add the prepared meat and cook for 2
to
3
minutes or until golden brown and chrisp. Transfer to a baking sheet
and
bake for 10 to 15 minutes, or until cooked through but still juicy.
7. Serve
immediately with
lemon wedges and salad of your choice.
Makes
4 servings.
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Did You Know?
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In
order to give a general idea of food economy, it
will be necessary to deal briefly with the functions of the various
food principles.
As our bodies contain a great deal of muscle, the
waste of which is repaired by protein found in such food as lean meat,
eggs, cheese, beans, peas, oatmeal, fish, etc., a supply of these
articles must be considered in purchasing the daily supply. Fatty
tissue (not muscle) serves as fuel, therefore the value of such foods
as butter, cream, oils, etc., is apparent.
Carbohydrates form fat and
serve as fuel and force producers; these come in the form of starches,
sugars, —vegetables and grains being the most important. In being
themselves burned to yield energy, the nutrients protect each other
from being consumed. The protein and fats of body tissue are used like
those of foods. An important use of the
carbohydrates and fats is to
protect protein (muscle, etc.) from consumption. |
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