Pan-fried pork fillet medallions in a rosemary crumb
Ingredients
- 300g pork fillet, cut into medallions
- 4 Slices Parma ham
- Rosemary, chopped
- 2 tbsp dried breadcrumbs
- 300gm zucchini
- Port wine
- 200ml Beef Stock
- Garlic
- 3 tbsp olive oil
- Paprika and chilli
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