45 min. total time
Ingredients for 4 portions
| 600 | g | Pork loin roast |
| 3 | pcs | Garlic cloves |
| 4 | pcs | Eggs |
| 80 | g | Freshly grated Parmesan |
| 3 | tbsp | Flour |
| 2 | tbsp | Cream |
| 250 | ml | Oil |
| 1 | tbsp | Chopped parsley for garnish |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Ingredients for tde sauce
| 2 | pcs | Small shallots |
| 500 | g | Tomatoes |
| 2 | pcs | Garlic cloves |
| 1 | tsp | Oregano |
| 1 | Spr | Vinegar |
| 1 | Bunch | Parsley |
| 1 | tbsp | Olive oil |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- Whisk the eggs with a pinch of salt and cheese, and dilute with cream until a batter (similar to pancake batter) is formed. Remove any tendons and membranes from the meat and cut into 3 cm thick slices, flatten with the palm of your hand, and season with salt, pepper, and plenty of crushed garlic.
- Peel and finely chop the onions. Wash the tomatoes and remove the stem, briefly blanch in boiling water, rinse with cold water, and peel.
- Heat the olive oil in a pot, roast the onions until golden brown, deglaze with a splash of vinegar, and add the tomatoes. Season with salt, pepper, oregano, crushed garlic, and chopped parsley. Cook while stirring constantly until the tomatoes break down into small pieces and a thick sauce forms. If necessary, add some water or beef broth.
- Heat about 1 cm of oil in a non-stick pan. Press the meat slices on both sides in flour and then dip in the Parmesan batter. Briefly drain and place in the hot oil. (The medallions should not swim in the oil.) Quickly bake on both sides until golden brown, remove and drain on kitchen paper.
Nutrition score
994
78,93 g
56,26 g
22,91 g
45 min. total time | 30 min. preparation time | 15 min. cook & rest time
