Bifanas De Porco

1. 1

   Do this the day before: Mash the garlic and salt to form a paste.

2. 2

   Add the hot pepper paste and 1 teaspoons of paprika.

3. 3

   Coat the medallions with this paste and put them in a shallow dish.

4. 4

   Pour the wine over all, make sure they all are covered.

5. 5

   Refrigerate over night.

6. 6

   When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.

7. 7

   Heat 1/2 cup of olive oil over med-high heat.

8. 8

   Add the onions sauteing until brown.

9. 9

   Add the rest of the paprika and cook for about 3 minutes.

10. 10

    Cover and keep this warm.

11. 11

    In a large skillet pour in enough olive oil to 1/2 of the bottom.

12. 12

    Heat to very hot but not smoking.

13. 13

    Brown the medallions a few at a time without crowding.

14. 14

    Fry about 1 minute on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.