Ingredients:
| 1/2 |
lb |
Button Mushrooms Fresh, small |
| 2 |
Whole |
Egg Lightly beaten |
| 1 |
Whole |
Lemons |
| 1 |
A Little |
Olive Oil |
| 1 |
Handful |
Parmesan Cheese Grated |
| 1 |
Handful |
Pine Nuts For garnish |
| 1 |
Whole |
Tenderloin Pork Roast Cut into
medallions | |
Directions:
- Prepare a frying pan with oil and preheat oil.
- Dip medallion sized pieces of pork first in egg, then in
parmesan cheese and fry.
- Do the same with the mushrooms after the pork is almost done.
- When both sides are brown and crispy, remove from heat and
serve on plate with lemon juice squeezed over it and a sprinkle of
pine nuts!
- This recipe was "adapted" from the Tantalus restaurant in
Issaquah Washington, and the Byzantion Restaurant on Capitol Hill
in Seattle!
|