Shakinah Ta\'Xbiex
Maypole 1

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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

Method

Serves 2

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Email this Recipe Back to The Dining room - Chef Edward

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