Pork Medallion Valdostana With Marsala Essence - cooking recipe

Ingredients

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

Preparation

Stuff pork with cheese slice and refrigerate for at least one hour.
Dust pork medalion with flour, dip in egg, repeat, and then dip in bread crumbs/parmesan mixture.
Sear in 1 oz olive oil, 3-4 minuts on both sides and finish in 350 degree oven for 15-20 minutes.