PORK MEDALLIONS WITH SAUTEED APPLES

l l-lb. pork tenderloin, cut on diagonal into l/2″ thick slices
3/4 cup fresh breadcrumbs
3/4 cup Parmesan cheese
l/4 cup flour
l egg, beaten with l tbsp. water
5 tbps. butter
2 large red or golden delicious apples, peeled, cored, sliced
4 shallots, chopped
s&p
l/4 cup chicken stock
Flatten pork slices with meat mallet, rolling pin to thickness of
l/8″. Combine breadcrumbs & Parmesan. Pat pork dry. Dredge in flour,
shaking off excess. Dip into egg. Coat with breadcrumb mixture. Melt
4 tbps. butter in heavy large skillet ov er med. heat. Add pork (in
batches if necessary) and cook until light brown, about 3 mins. per
side. Transfer to serving platter using slotted spoon; keep warm.
Melt remaining l tbps. butter in same skillet over med. heat. Add
apples & shallots & saute until soft, about 5 mins. Season with s&p.
Add broth & simmer until syrupy, about 5 mins. Surround pork with
apples & shallots.
Serves 4. Bon Appetit Jan. l990