Who doesn’t like surprises? I love them: that’s why I put a cheesy surprise between 2 pork medallions!
A few slices of Provolone cheese layered on top of a think pork medallion and covered by….. another pork medallion: is this Heaven?! Nahhh, just a fantastic main course idea!
You will be surprised by how tasty this dish is and how easy it will turn out to be to cook it! Let’s not waste any more time and dive in the step-by-step procedure to make pork medallions (with a cheesy surprise!).
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Pork medallions with cheese – RECIPE
Prep Time: 15 mins
Cook Time: 40 mins
Complexity: Easy
Ingredients (4 people):
8 pork medallions
200 gr Provolone cheese slices
breadcrumbs
4 spoons Parmesan cheese (grated)
garlic
parsley
oil
Procedure:
1) Prepare the mix of breadcrumb, chopped parsley, chopped garlic and grated Parmesan cheese (we’ll call this the ‘bread mix’)
2) In an oven tray, lay a baking sheet and pour some oil on top
3) Take one pork medallion, lay some Provolone cheese slices on it and cover with another pork medallion, to form a sort of “pork medallion sandwich”
4) Take this sandwich and pour some oil on one side, then cover with the bread mix
5) Put this meat sandwich in the oven tray with the breaded side touching the baking sheet. Repeat the above procedure for all of the pork medallions.
6) Once you have filled the tray with 4 pork medallion sandwiches, cover all of them with the remainder of the bread mix and sprinkle abundant oil on top
7) Cook in the oven for 190 C degrees for about 40 minutes (depending on thickness of your pork medallions)
8) ENJOY!
ITALIAN FOOD BOSS SPECIAL TIP: Make sure your pork medallions are not very thick: they will cook faster and will be softer!
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🎬 #ItalianFoodBoss is a YouTube channel run by an average #Italian guy with a serious appetite! We’ll show you how to cook authentic, delicious Italian food like the #Nonnas used to do. The Italian Food Boss is a genuine Italian bloke, not just another “Italian” who only saw Italy on postcards!
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📺 Re-Watch the “Pork medallions with cheese” Recipe: