MEDAILLON  mit  AVOCADO  CREME 

Medaillon with Avocado Creme

400 g pork filet or 4 chikcen breasts
2 tbsp. oil
1 red onion
2 avocados
1 lemon
200 g parmesan (grated)
salt, pepper

 

 

Halve avocados end remove the stone. Blend the flesh with salt and lemon juice. Stir in parmesan and spice with pepper and salt.
Peel onion and cut into fine rings.
Cut meat into medaillons and spice with salt. Fry medaillons both sides and stack them into a baking dish. Cover medaillons with onion rings and dress with avocado creme. Grill medaillons by 220°C.

 

       Side Dish: baguette
     
 

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