Fried Pork Medallions with Potatoes and Sautéed Cabbage

If you enjoy sauerkraut, pork, and potatoes, youll surely love this recipe. Sautéed sauerkraut pairs perfectly with boiled potatoes and fried pork, and the preparation is also very simple.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Fried medallions

  • 600 g Meat, pork, pork fish

  • pieces Salt, table

  • 4 spoon Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 100 g Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

  • 700 g Potatoes, white

Praženo zelje

  • 2 spoons Fat, beef tallow

  • 0.5 piece Onion, raw

  • pieces Meat, pork, smoked bacon

  • 450 g Sauerkraut

  • pieces Salt, table

Steps

  1. Clean the pork tenderloin and cut it into medallions about 1.5 cm thick. Lightly season both sides with salt and pepper. Taste the sauerkraut; if it seems too sour, place it in a colander, rinse under running water, and drain well. Peel and finely chop the onion. Cut the bacon into small pieces. Peel the potatoes, wash them, and cut them into smaller pieces if necessary.

  2. Place the potatoes in a pot, cover with enough cold water, and bring to a boil. Once the water is boiling, add salt and cook the potatoes at a gentle simmer until they are tender.

  3. Prepare two shallow plates: place flour on one and breadcrumbs on the other. Crack the eggs into a deep plate and beat them well with a fork. First, coat the pork medallions in flour (shake off any excess), then dip them in the beaten eggs, and finally coat them in breadcrumbs.

  4. Melt fat in a pan and sauté the chopped onion until golden brown. Add the bacon and cook for another 1 to 2 minutes while stirring, then mix in the sauerkraut. Season with pepper and salt to taste. Sauté over high heat for 5 minutes, then reduce the heat to medium and continue to sauté the cabbage, stirring occasionally, until it turns golden brown and smells delicious.

  5. Heat oil for frying in a deep pan and fry the breaded medallions until golden brown. Drain them on paper towels before serving. Drain the boiled potatoes well.

  6. Serve the boiled potatoes, fried medallions, and sautéed cabbage on plates, and serve the prepared meal immediately.

Nutrition Information (Per 100g)

  • Calories: 99.04 kcal
  • Fat: 1.77 g
    • Saturated Fat: 0.53 g
  • Carbohydrates: 10.92 g
    • Sugars: 0.91 g
  • Protein: 7.67 g
  • Fiber: 1.29 g