How to make
Cut the meat of the thin part of the tenderloin into slices 3/4″ (2 cm) thick, and form it into medallions.
Tenderize them slightly, sprinkle with salt, black pepper and dip them in melted butter.
Roll in breadcrumbs while lightly pressing them. Form into squares with the dull side of a knife, pour melted butter and cook slowly on the grill.
Serve with the grilled brain, chicken livers and mushrooms garnished with vegetables and mayonnaise sauce, offered separately.
