Serve it with a sherry vinegar-spiked roasted capsicum salsa (asadillo de pimientos) – a great combination!
This lovely pork dish is meltingly wonderful, with molten cheese inside and a crisp breadcrumb coating.
- 4 pork loin medallions (150 g each)
- thyme leaves
- 4 slices jamón
- 4 slices mahón cheese
- plain flour
- 2 eggs, lightly beaten
- fresh breadcrumbs
- olive oil
- roasted capsicum salsa (asadillo de pimientos), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Lay each medallion out flat and slice through the middle horizontally without cutting all the way to the end. Open the medallions out like little books and flatten them slightly with a meat mallet. Season with a little salt and add some thyme leaves. Top each medallion with a slice of jamón and cheese. Close over and seal by lightly tapping with the mallet. Dust lightly in flour, dip into the beaten egg and coat with breadcrumbs.
Preheat the oven to 180°C. Heat a frying pan with olive oil and gently pan-fry the pork on both sides. Transfer to the oven for about 10 minutes, until cooked through. Drain on paper towel and serve on top of asadillo de pimientos.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.