who would of thought to use rye bread to make bread crumbs. delicious! this recipe is for those few "somebodys" that say cooking is too hard.
rye-crusted pork medallions
3-4 slices rye bread
salt and pepper
1 1/2 lb boneless center-cut pork loin cut into medallions (i've also used boneless pork chops)
2 tbl olive oil
1. toast rye bread. in a food processor, pulse bread until you have coarse crumbs. add salt and pepper.
2. whisk egg with 1 tsp water.
3. season pork on both sides with salt and pepper. dip each medallion in the egg and then the bread crumbs.
4. heat olive oil in saute pan. cook medallions until no longer pink (5-10 min each side).
adapted from martha stewart