Mix the pesto with the butter and the breadcrumbs well in a bowl with a fork. Put the mixture in a freezer bag and roll it out thinly with a rolling pin. Put the whole thing in the freezer for about 1 hour.

Remove the fat from the medallions. Heat the fat in a pan and fry the medallions on both sides, season with salt and Szechuan pepper. You can also use normal fresh pepper, but that's a different flavor.

Leave the medallions in the pan if it is oven safe or on heat-resistant plates. Remove the pesto mixture from the plastic bag and cut to the size of the medallions - we covered them twice.

Put the meat in the oven preheated to 200 ° C with grill function and bake for about 5 minutes. Arrange on plates if necessary. We also had green beans tossed in butter and potato gratin.

If you want the topping to be crispy, you should add about 60 grams of freshly grated Parmesan to the mixture.