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Description
Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
- In a deep pie plate, beat the eggs and mix in the mustard. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs. Place in refrigerator for 15 minutes.
- For the cream sauce, melt the butter in a small heavy saucepan. Add shallots and sauté over medium heat until fragrant (approximately 2 minutes). Remove saucepan from heat; add the wine, chicken broth and cream. Return saucepan to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half. Sauce makes 1 cup.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol265mg88% |
Sodium640mg27% |
Potassium500mg14% |
Protein27g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A20% |
Vitamin C20% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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