Veal, Pork Or Chicken Colbert - cooking recipe

Ingredients

medallions of veal, pork or chicken
flour (1/3 c. will be needed for 1 lb. meat)
1 egg, slightly beaten
1 Tbsp. water
2/3 c. dry bread crumbs
1 tsp. salt
1/2 tsp. pepper
white wine or sherry
1 c. sliced mushrooms

Preparation

Coat meat with flour; shake off excess.
Mix egg with water. Dip each medallion in egg mixture.
Mix crumbs with salt and pepper.
Dip egg coated meat in crumbs.
Put meat on a rack and dry for 20 minutes before cooking.
Saute medallions in oil or butter until golden brown on both sides, about 10 minutes.
Remove to plate and keep warm.
Saute mushrooms in same pan.
Deglaze pan with wine.
Add mushrooms and meat to wine.
Can be served over rice or pasta.