Summary

Ingredients

• 1 kg fillet (s) (roasted lungs) pork
• 3 egg (s)
• 2 tablespoon parsley, chopped
• 300 g cheese (Berbaron)
• 125 g butter, soft
• Lemon juice
• salt and pepper

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Instructions

1. Cut the lung roast into medallions and fry in oil. Save the residue for the sauce.
2. Grate the cheese, separate the eggs. Mix the cheese with the yolk, butter, salt, pepper and parsley. Beat the egg whites until stiff and fold into the cheese mixture.
3. Place the medallions on a greased tray and spread the cheese cream on top. Bake in a preheated oven (200 ° C) until the medallions are golden brown on top (about 20 minutes).
4. This is best served with bread dumplings or napkin dumplings and salad!