Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Dry meat with paper towels. 2. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess. 3. Beat eggs with water; dip medallions in egg and coat with bread crumbs. 4. Press medallions with heel of palm to make crumb stick; dry 10 minutes. 5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side. 6. Remove meat; drain on paper towels, transfer to heated platter and keep warm. 7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan. 8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring. 9. Add lemon juice and cook 1 minute, stirring. 10. Correct seasonings, pour sauce over meat and garnish with parsley. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
