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Cut chilis into rings. Marinade escalopes with oil, soy
sauce and lemon juice, sprinkle with chili rings. Marinade in
refrigerator covered about 4 hours.
Salsa: Peel garlic and onions. Halve tomatoes and remove seeds.
Dice tomatoes and onions finely. Halve avocado and dice pulp too. Chop
garlic and chili finely. Mix well all ingredients and season with salt
and pepper.
Remove escalopes and sear them on both sides (2 minutes). Add chilis and
marinade. Remove pan from range and let all marinade about 10 minutes.
After 5 minutes turn around escalopes. |
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