[mpjp]

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.

Question...

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....!!

[MissButtercup]

I'd cut it up like you would a cucumber if that makes sense, so it's in rounds.

[Sofia*]

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 )

This post has been edited by Rubybelle: 01/02/2013, 12:28 PM

[Dresden]

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.

[Escapin]

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.

[mpjp]

excellent thanks ladies will try cutting turning and bashing method! Will report results in the 15/30 minute thread!!