Paneed Pork Medallions

I don't know if paneed meat is a New Orleans thing or not. It's pronounced "pa-nayed". It seemed to be a once a week meal for many of my neighborhood friends while I was growing up. My Mom didn't make paneed meat very much if at all. I can remember in the summertime when we were out playing, I could smell other people's mom making paneed meat in the evenings. I used to wish I was having dinner where the delightful aroma was coming from. I think the homegirlz take after their mom...they snagged a couple of medallions while I was cooking and said, "Mom these are amazing!". Of course I got my big wooden spoon out to protect my fair share.

Paneed Pork Medallions -

Start off with two pork tenderloins, about 1 to 1-1/2 lbs. each. Use a sharp knife and remove the fat and silver skin.

Slice the tenderloins into 1/2 inch slices and season both sides with salt and pepper.

Set up an assembly station near the stove - first season 1-1/2 cups of flour with salt, black pepper and a healthy pinch of cayenne pepper.

Make an egg wash with two eggs, a splash of water and season with salt and black pepper.

Last, use 1-1/2 to 2 cups of seasoned Italian bread crumbs.

Heat 3/4 cup of extra virgin olive oil and 2 tablespoons of butter in a heavy skillet at medium-high heat.

My tween was kind enough to help and be my hand model. Dust the medallion with the season flour.

Run the medallion through the egg wash.

Finally, dredge the medallion through the bread crumbs.

Gently place in heated skillet and repeat with the remaining medallions. Be careful not to over crowd your skillet or the heat will drop too much and you will have mushy medallions instead of crispy medallions.

Fry for about 3 to 4 minutes and turn them over.

Continue frying another 3 to 4 minutes and place on a paper towel lined platter.

Attract hungry kids to your house this evening and make these medallions, just remember to keep your wooden spoon handy!