For the garlic medallions, cut the lung roast into six slices about 2.5 cm thick and crush them slightly with the palms of your hands. Season well with salt and pepper on both sides and fry in hot oil on both sides, 1 minute each.
Peel garlic cloves, cut two of them thinly, fry briefly and pour bouillon. Crush the rest of the garlic, add it and steam the medallions in the sauce for another 5 minutes on low heat.
If necessary, add a little more salt to the sauce and serve with the garlic medallions.
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