Pork Medallions in Cheese Beer Batter on Bacon Noodles

Preparation (about 35 min):

Make pasta al dente in light salted water with a few drops of oil, rinse when cool, drain well. Cut the chives into fine rolls. Cut pancetta into coarse strips. Mix potato starch with a little water. Clean tomatoes, cut out core, cut in half. Separate the egg yolks from the egg whites. Whip the egg whites until stiff. Mix flour with egg yolk and beer until smooth, season with salt, pepper and nutmeg, add chives and grated cheese and finally carefully fold in the beaten egg white.

Preparation (about 35 min):

Season medallions with salt and pepper, turn them in flour on the other side, pull them through the beer batter, fry them in hot clarified butter on both sides until golden, add tomatoes, fry them, add sprigs of rosemary for flavoring. Fry the strips of bacon in a hot frying pan with a little bit of clear soup, add the noodles, add hot, season with a little bit of pepper and nutmeg. Boil brown veal stock, thicken a little bit with potato starch, season.

Serve:

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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