Fillet medallions in chili-ginger breading

Ingredients for 2 servings:

• 4 pork medallions
• 5 tbsp vinegar (white wine vinegar)
• 3 tbsp soy sauce
• 1 tsp sugar
• 1 garlic clove(s)
• 2 eggs
• 100 g breadcrumbs
• 1 tsp, leveled chili powder
• 1 tsp, leveled ginger powder
• some flour
• 100 g clarified butter

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Make a marinade from white wine vinegar, soy sauce, sugar, and the crushed garlic clove. Marinate the medallions for 3-4 hours (preferably overnight). Remove the medallions from the marinade and pat dry. Beat the eggs and season the breadcrumbs with chili and ginger powder. Season the medallions with salt and pepper, then coat them one at a time in flour, then in egg, and then in the breadcrumbs, gently tapping them to remove any excess fat. Heat the clarified butter in a large pan. Fry the breaded medallions in hot oil over medium heat until golden brown on both sides. Remove and drain on kitchen paper. Serve with a salad.