Products Needed:
1 1/2 lb. pork
2 tbsp. melted butter
2 tbsp. butter
1 tbsp. wheat flour
1 egg
2 oz. French bread
3 tbsp. dried crusts
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Directions: Take the fillet, cut across fibers, beat and shape round medallions.
Cut baton into dices and dry.
Salt the meat, pepper, cover with flour, dip in whisked egg dissolved with water, then cover with bread dices. Fry in oil both sides, then cook through in oven.
When serving, pour medallions with melted butter and garnish with cooked vegetables.
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