Mini schnitzel

Ingredients for 6 servings:

• 400 g pork fillet(s)
• 2 sprigs rosemary
• 3 cloves garlic
• 1 organic lemon(s)
• 1 tbsp water
• some salt and pepper
• 1 pinch(s) of sugar
• 6 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 39 minutes

Pork medallions in lemon marinade

Cut the pork fillet into 1/2 cm thick slices and flatten slightly. Pick the needles off the rosemary sprigs. Peel the garlic cloves and halve them. Rinse the lemon with hot water and pat dry. Use a vegetable peeler to thinly peel three strips of zest. Squeeze 2 1/2 tablespoons of lemon juice and mix with 1 tablespoon of water, a little salt, a little pepper, and a pinch of sugar. Stir in 4 tablespoons of olive oil. Heat 2 tablespoons of olive oil in a large pan. Season the pork fillet slices with salt and pepper, then fry them in the pan with the garlic, rosemary, and lemon zest over high to medium heat for 1 to 2 minutes on each side. Place everything in a baking dish, drizzle with the lemon marinade, and let it sit for 15 minutes.