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Suggest a better description1. 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.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 6 | ||
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Calories: 641 | ||
Calories from Fat: 372 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 474.2mg | 146 % | |
Sodium 275.4mg | 9 % | |
Potassium 946.6mg | 25 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 16.7g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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