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Jamie 15 min CRISPY PARMA question
5 replies to this topic
Posted 01 February 2013 - 12:17 PM
We dont eat pork and I've never eveer cooked it. But so many people said the crispy parma pork wass so delcious that I am giving it a go.
Recipe says to cut your fillet into 8 equal medallions.....is that legth wise or width wise? The fillet I bought (& it looked like it was the eonly way you oculd buy it) is really long and skinny....so am I supposed to cut it like you would an eye fillet into steaks? They'd be really tall and tiny....or just chop it up??
Not sure my question even makes sense....!!
Posted 01 February 2013 - 12:26 PM
I'd cut it up like you would a cucumber if that makes sense, so it's in rounds.
Posted 01 February 2013 - 12:26 PM
I don't have the recipe in front of me - but if you're using a pork fillet then you would cut it up across the length - like a swiss roll, if that helps
I suspect that you probably get to smack it to flatten the pieces down into thinner/wider medallions so they cook quicker.
Please let us know how this works, I've seen that recipe and it looks yummy.
(hehe, I just recommended smacking on EB )
Edited by Rubybelle, 01 February 2013 - 12:28 PM.
Posted 01 February 2013 - 12:30 PM
Try a butterfly medallion. With a sharp knife, cut halfway thru the pork, then at an equal distance, cut entirely through, then spread it open like a butterfly, and beat it with the mallet.
Posted 01 February 2013 - 12:34 PM
Cut it into rounds (like you would fillet steak) and then bat it out to make thinish pieces. Don't cut it lenthways or it will be really tough to eat.
Posted 01 February 2013 - 01:42 PM
excellent thanks ladies will try cutting turning and bashing method! Will report results in the 15/30 minute thread!!
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