Published by
Dalisa
Chef’s Coq Au Porc
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Baking — 20
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Preparation — 15
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Servings — 4
Ingredients
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4
Dalisa Coq au Porc medallions
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Salt and pepper, to taste
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4
slices Swiss cheese
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1 tbsp (15 mL)
Dijon mustard
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2 tbsp (30 mL)
olive oil
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¼ cup (60 mL)
white wine
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¼ cup (60 mL)
35% cream
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2 tbsp (30 mL)
fresh parsley, chopped
Breading
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⅓ cup (75 mL)
plain breadcrumbs
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1 tbsp (15 mL)
melted butter
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2 tbsp (30 mL)
fresh parsley, chopped
Preparation
- Preheat oven to 190 °C (375 °F) and place rack in the middle position.
- Mix all the breading ingredients in a large bowl and set aside.
- Remove the bacon from around the medallions, add a slice of cheese, and wrap the bacon around again.
- Brush the coq au porc medallions with Dijon mustard and sprinkle with the breading. Firmly press so that the breadcrumbs stick to the medallions.
- Heat olive oil in an ovenproof skillet over high heat. Place the coq au porc medallions in the skillet, remove from heat, then bake for 20 to 23 minutes. Finish cooking under the broiler for one minute or until breading is golden brown.
- Remove the skillet from the oven and put it back on the stovetop. Add the white wine, let it reduce by half, then add the cream and parsley. Bring to a boil and continue cooking for two minutes.
- Serve with a green salad.
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