Pork Medallion Valdostana with Marsala Essence

May 10, 2023May 10, 20230 2

Pork Medallion Valdostana with Marsala Essence: A Classic Italian Dinner Recipe

by The Chefin Main

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

469

Sugar

Fat

22g

Pork Medallion Valdostana with Marsala Essence is a classic Italian dish that originated in the Val D’Aosta region of Italy. It is made with pork medallions that are stuffed with Fontina cheese and then coated in breadcrumbs before being baked to crispy, golden perfection. The dish is then drizzled with a Marsala essence, a sweet and flavorful sauce made from Marsala wine. This dish is perfect for a special occasion or a dinner party, where it's sure to be a crowd-pleaser. It pairs well with a variety of sides, from roasted vegetables to mashed potatoes.

Instructions

1.	Preheat oven to 375°F.
2.	Take the pork medallions and cut a 1-inch pocket in the center of each, being careful not to cut all the way through.
3.	Stuff each pocket with Fontina cheese, pressing the cheese down firmly.
4.	Dredge each pork medallion in flour, shaking off any excess.
5.	Dip the pork medallion in beaten eggs, then coat it with Italian seasoned breadcrumbs.
6.	Place on a baking sheet lined with parchment paper and sprinkle with Parmesan cheese.
7.	Bake for 15-20 minutes or until golden brown and cooked through.
8.	Drizzle with Marsala essence and serve.

PROS

This dish is delicious and cheesy, with a crispy breadcrumb coating that complements the tender pork.

It’s a perfect dinner party dish that will leave your guests impressed.

CONS

This dish does require some preparation time, including stuffing the pork medallions and breading them.

It’s important to be careful when cutting the pockets in the medallions to avoid cutting through completely.

HEALTH & BENEFITS

Pork is a good source of protein and essential vitamins and minerals, including vitamin B12, zinc, and iron.
However, it is also high in saturated fat and should be consumed in moderation as part of a balanced diet.

	4 ounces pork medallions , 1 inch cut pocket
	1 ounce Fontina cheese
	1/2 cup flour
	2 eggs , beaten
	1 cup Italian seasoned breadcrumbs
	1/4 cup parmesan cheese
	olive oil