Pan fried breaded pork fillets

This recipe requires preparation in advance!

This makes a delicious meal and one pork fillet makes two huge breaded steaks.

I combined this recipe with jerk seasoning to make a spicy version, though you could easily omit this stage

Pan fried breaded pork fillets

Servings:	Serves 4 - Makes 2 huge breaded pork fillets
Calories per serving:	322
Ready in:	40 minutes plus optional marinading time
Prep. time:	20 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd October 2012

Best recipe review Pork-U-Pan! 4.5/5 Lovely, especially with breadcrumbs made from home-baked bread. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 large pork tenderloin fillet
• 1 ladle of jerk marinade (optional)
• 6 tablespoons breadcrumbs or 1 stale brown bread roll
• 4 tablespoons flour - I prefer wholemeal but general purpose flour will do
• 2 eggs, beaten
• 1 tablespoon butter
• 1 tablespoon olive oil - garlic olive oil is nice here

• 

  Covered with breadcrumbs

• 

  Floured

• 

  Half of a pork fillet

Method

1. Cut the tenderloin fillet in two pieces
2. Cover with a sheet of Cling-film or a clean carrier bag
3. With a heavy pan, rolling pin or flat cleaver; smash the fillet flat. Aim for about 2-2.5 cm thick, though a consistent thickness is more important. Great therapy this!
4. See Butterflying for a similar technique.
5. Optional marinade
6. Place in a shallow dish and pour over about a ladle full of jerk marinade. Cover and leave in a cool place for a few hours or longer if possible
7. Breading
8. If using a stale roll, cut into tiny pieces and dry in a low oven or leave out to go crispy then blitz in bursts in a food processor. Don't go too mad or you will end up with flour
9. Lay out four large flat plates
10. Sprinkle the flour in one, beaten egg in the next, and breadcrumbs in another
11. With careful hands, remove the fillet from the marinade, if used, keeping as many bits as you can without too much liquid
12. Roll and coat it the flour, dip both sides in the egg and finally roll and coat in breadcrumbs. repeat with the other fillet
13. Heat a tablespoons of butter and a tablespoons of olive oil in a pan and heat until it froths and then reduce. (This may need to be done in two pans if the fillets are huge)
14. Pan-fry the fillets for about 15 to 20 minutes, turning a few times.
15. Check the meat is properly cooked before serving

Serving suggestions

Serve with jacket potatoes and creamy cole slaw

Chef's notes

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