Breaded Pork Medallions With Parmesan


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


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.

Real Cooking

Did You Know?
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.