Veal medallions with guacamole sauce
2 servings
30 minutes
Veal medallions with guacamole sauce are a refined dish of European cuisine where juicy, tender meat harmonizes with the bright, refreshing taste of avocado. The veal soaked in lime juice and aromatic spices acquires a delicate aftertaste, while the guacamole sauce made from ripe avocado, sweet pepper, cherry tomatoes, and spicy Tabasco adds an exotic touch to the dish. This combination is perfect for both a light dinner and a festive table. The medallions are fried to a golden crust while retaining their tenderness, and the guacamole enhances their flavor with its creamy texture and freshness. Serving with crispy nachos makes the dish even more interesting and appetizing. Each bite is a balance of meat's softness, vegetable freshness, and spicy heat.
1
Let's start with the meat. I had three portion pieces of veal. We beat them a little with the back of a knife. We rub them with salt and spices (I only had black pepper and paprika). Drizzle with lime juice and one tablespoon of olive oil. Let it sit while we make the sauce.
- Veal: 500 g
- Salt: to taste
- Spices: to taste
- Lime: 1 piece
- Olive oil: 3 tablespoons
2
We clean the avocado and cut it into small cubes. We do the same with the other vegetables: onion, pepper, tomatoes, and herbs (parsley/dill) to taste. Mix in a bowl with spices, salt, Tabasco (can be replaced with just chili pepper), and olive oil. Guacamole is ready!
- Avocado: 0.5 piece
- Bell pepper: 0.5 piece
- Cherry tomatoes: 5 piece
- Onion: 1 g
- Fresh herbs: 1 bunch
- Salt: to taste
- Spices: to taste
- Tabasco sauce: to taste
- Olive oil: 3 tablespoons
3
Fry the meat in a hot pan with vegetable oil until golden brown on each side.
- Veal: 500 g
- Sunflower oil: 2 tablespoons
4
We place the meat, guacamole sauce, and I also had spicy nachos on a heated plate.
- Veal: 500 g
