Grilled Turkey Steak on Tagliatelle with Avocado Sauce

season, cut in half, sauté in a grill pan and add two whole cloves of crushed garlic and basil.

Add butter and paradeis pulp to the frying pan and pull the cutlet. Cut the avocado into cubes, boil it with whipped cream and yogurt in a saucepan. Cut the ham into cubes, add it and season everything together with salt, pepper and chives.

Turn the turkey cutlet in the paradeis pulp on the other side. Drain the tagliatelle, toss them through butter and put them on a plate. Place the escalope with a clove of garlic on top and surround everything together with the avocado sauce.

Our tip: Fresh chives are much more aromatic than dried ones!

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