Fillet Medallions in Chilli-ginger Breading
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 4 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pork medallions
- 5 tablespoon vinegar (white wine vinegar)
- 3 tablespoon soy sauce
- 1 teaspoon sugar
- 1 clove garlic
- 2 egg (s)
- 100 g breadcrumbs
- 1 teaspoon, leveled chili powder
- 1 teaspoon, leveled ginger powder
- some flour
- 100 g clarified butter
Print Recipe
Pin Recipe Instructions
- Make a marinade from white wine vinegar, soy sauce, sugar and the crushed garlic clove. Marinate the medallions in it for 3 - 4 hours (better overnight). Remove the medallions from the marinade and pat dry.
- Beat the eggs, season breadcrumbs with chili and ginger powder. Salt and pepper the medallions and roll them one after the other first in flour, then in egg and then in breadcrumbs, carefully knock them off.
- Heat the clarified butter in a large pan. Fry the breaded medallions in hot fat over medium heat until golden brown on both sides.
- Remove and drain on paper towels. Serve with a salad.
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