For the pork medallions, cut the meat into 3 cm thick slices. Pat the slices into medallions. Season with salt and pepper and turn in flour.
Fry in hot lard on both sides for about 20 minutes. Set aside. Fry 1/2 tsp. paprika in the frying fat, add 1/2 tsp. flour to taste. Deglaze with a little water and bring to a boil. Pour over the fillets.
Related Recipes:
Pork Medallions with Potato CapFor the pork medallions with potato cap, first soak the mushrooms in a little water, then chop them. Fry in...
Pork Medallions with Beer CrustFor the beer-crusted pork medallions, soak the barley overnight, then cook the next day in 300 ml of broth...
Pork Medallions with Leek Vegetable SauceFor the pork medallions with leek vegetable sauce, pat the pork medallions dry and dust with a little flour...
Pork Tenderloin in Dark Beer SauceFor the pork tenderloin in dark beer sauce, cut pork tenderloin into thumb-thick medallions. Season with salt...
Pork Fisherman in Potato CoatPreparation (about 25 min): Rinse potatoes well, make half of them as jacket potatoes, peel and press through...
Pork Medallions with Fries DauphinPut the tomatoes briefly in boiling water, then peel, remove the seeds and cut into cubes. Soak the dried...
Pork Medallions with Kiwi SaucePrepare and cook: about 25 min Prepare: Preheat stove to 60 °C, plate and plates. Cut pork tenderloin into...
Pork Medallions Au Gratin on VegetablesPeel the garlic and press it through a press.Sauté at low temperature in 3 tbsp olive oil.Add the tomatoes...
Red Cabbage I, a Small Overview of the Methods of PreparationBlue cabbage, red cabbage, red cabbage: Head cabbage of reddish-bluish color with smooth leaves, originally...
Pork Loin with MusselsA delicious recipe with red wine! Cut up a pork loin, slicing the darker meat into pieces and the lighter meat...