Medallions Of Pork Tenderloin - cooking recipe

Ingredients

2 lb. pork tenderloin, well trimmed, cut crosswise into 1-inch thick medallions
1 tsp. salt
1/2 tsp. pepper
1/2 c. flour
2 eggs
1/4 c. water
1 c. dry bread crumbs
6 Tbsp. butter
2 Tbsp. olive oil
1/2 c. dry white wine
1/2 lb. mushrooms, sliced
1 Tbsp. lemon juice
2 Tbsp. finely chopped fresh parsley

Preparation

Dry meat with towels.
Combine salt, pepper and flour; dredge medallions.
Shake off excess.
Beat eggs with water.
Dip medallions in eggs and coat with bread crumbs.
Press meat with heel of palm to adhere bread crumbs; dry for 10 minutes.