- STEP 1
Trim all fat from Pork Loins to leave round medalions.
- STEP 2
Place each medalion into a food freezer bag and flatten with a tenderising hammer/rolling pin until meat becomes around 5mm thick all over. Place into fridge until ready to cook.
- STEP 3
Beat eggs ready for egg wash,
- STEP 4
Mix cajun together with bread crumbs, arrange ready for coating, together with flour on seperate plate for similar.
- STEP 5
Take pork esclopes and lightly coat in flour, wash with beaten eggs and coat with cajun breadcrumbs.
- STEP 6
Heat oil in frying pan over a moderate heat and cook for 2-3mins each side until golden brown, serve with potato wedges for ideal mid week treat