The Basics: How to Make Breaded Peppercorn Pork Medallions

Published on Wednesday, November 5, 2008, by CHOW Food Team / Edit Post

The Basics: How to Make Breaded Peppercorn Pork Medallions

A comforting winter dinner

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

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You'll need:

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  • a bowl
  • a fork
  • a resealable plastic bag
  • a meat mallet
  • two plates
  • a knife
  • a baking sheet
  • plastic wrap
  • a frying pan
  • paper towels
  • two eggs
  • whole black peppercorns
  • breadcrumbs
  • salt
  • a one-pound pork tenderloin
  • vegetable oil

Illustrations by Bill Russell

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POST A COMMENT |4 Comments

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  • I see no reason that this wouldn't work well with venison.

  • Would this work well with venison?

  • If you're OK with an extra step, it's a good idea to dry off the pork cutlets with a paper towel after they've been flattened, then coat them with flour before they go into the egg mixture. It's called a bound breading, and helps the coating stay stuck to the meat better.

  • I LOVE this! The fact that there is NO measuring...you can eyeball it, throw a handful in, etc. This is the way cooking should be! This is also why I HATE to bake. :>D