Tarragon and Parmesan Crusted Pork Paillard

July 9, 2009


The fam and I recently enjoyed a great dinner at General Greene, a lovely neighborhood restaurant. In a rare (when it comes to food) accommodating mood, I left ordering—for all of us—to the ChowPapa. And, though I had no doubt he’d take good care of us, it paid off beyond my expectations.

One of the many delicious things that he ordered—that I wouldn’t have—was chicken paillard. While sure to expertly cooked at General Greene, paillard just never sounds all that exciting. But this one was delicious! Crunchy, tasty, and perfectly paired with an arugula, orange, and olive salad. It was the kind of dish I’d normally try to dissect and recreate at home, but I was too busy enjoying our first al fresco dining experience of the season. So, instead, I made a mental note to try making a tasty paillard at home.

Last week I did a quick grocery shop after a week away. I usually plan ahead, having a recipe in mind for most fresh ingredients that I purchase (part of my battle to reduce food waste!), but there was no time for such things. I just grabbed and went, trusting that I’d figure it out along the way. So, when I pulled out a pork tenderloin last Tuesday night, paillard immediately came to mind.

While not the same as our perfect first summer al fresco dining experience, this turned out to be a nice, simple meal with tons of flavor. Served with asparagus and followed by fresh grapes for dessert, it made me feel as summery as I did sitting outside of General Greene… even while it poured rain outside.

Tarragon and Parmesan Crusted Pork Paillard
(can be served to kids 12+ mos)

organic flour, to coat
2 organic eggs
2 tbsp organic grainy dijon mustard
1 1/2 c organic panko bread crumbs
1 c organic parmesan cheese, grated
3 tbsp organic tarragon, finely chopped
1 lb organic or all natural pork tenderloin
salt and pepper
1 organic lemon
organic olive oil

1. Place flour in a medium mixing bowl. Combine breadcrumbs, parmesan, tarragon, and black pepper in another bowl. Whisk together eggs and mustard in a third bowl. Set aside.

2. Cut tenderloin into 2″ rounds and pound (between sheets of parchment paper) until very thin.

3. Dredge each piece of meat through flour, then dip in egg mixture, and, lastly, coat with flavored breadcrumbs (patting to get a nice coating to stick).

4. Heat a healthy portion of olive oil in a large non-stick pan over medium heat. While oil is getting hot, slice 1/2-3/4 of the lemon into very thin slices. Once the oil is hot, toss lemon slices and pork into the pan. Be careful not to overcrowd—you may have to fry the pork in batches. Leave the meat alone until you can see that the crust around the edges has browned—then flip. (You don’t want to mess with or try to prematurely flip the pork or your breading with come off!) Flip lemon slices, too. Cook until the second side is equally dark golden brown.

Let pork rest for a few minutes on a plate lined with paper towels—this will soak up extra grease—and generously salt older kid and adult portions. Squeeze each paillard with some fresh lemon juice from remaining 1/2 of lemon. Serve with or without fried lemon slices.

Note: This recipe is also yummy made with chicken!

4 Responses

  1. How many servings is this? Sounds great!

  2. One Hungry Mama says:

    hi @jana – you found one of my oldies but goodies. 1 lb of pork will feed about 4 people, depending on appetites and what else you’re serving. hope that helps!

  3. […] to throw into soup like this Kale, Squash and Farro Soup with Chickpeas. I use Parmesan to make breading on chicken or pork cutlets. I grate Parmesan over roasted veggies and stir it into veggie purees and mashes. When the […]

  4. […] this Kale, Squash & Farro Soup with Chickpeas. I use Parmesan to make breading on chicken or pork cutlets. I grate Parmesan over roasted veggies and stir it into veggie purees and mashes. When the boys […]

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