Directions:
- Do this the day before: Mash the garlic and salt to form a paste.
- Add the hot pepper paste and 1 teaspoons of paprika.
- Coat the medallions with this paste and put them in a shallow dish.
- Pour the wine over all, make sure they all are covered.
- Refrigerate over night.
- When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
- Heat 1/2 cup of olive oil over med-high heat.
- Add the onions sautéing until brown.
- Add the rest of the paprika and cook for about 3 minutes.
- Cover and keep this warm.
- In a large skillet pour in enough olive oil to 1/2 of the bottom.
- Heat to very hot but not smoking.
- Brown the medallions a few at a time without crowding.
- Fry about 1 minute on each side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.25 Kcal (1081 kJ) | ||
| Calories from fat | 124.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 21% | |
|---|---|---|---|
| Sodium | 209.2mg | 9% | |
| Potassium | 90.09mg | 2% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 225.48 Kcal (944 kJ) | ||
| Calories from fat | 108.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 21% | |
|---|---|---|---|
| Sodium | 182.65mg | 9% | |
| Potassium | 78.66mg | 2% | |
| Total Carbs | 4.13g | 2% | |
| Sugars | 1.49g | 7% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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