Parmesan Crusted Turkey Medallions with Mustard Cream Sauce

Slice each boneless turkey breast down the middle. Cut each breast across into 12 medallions (each one weighing about 1-2/3 ounces). Total of 36 medallions.

Combine Parmesan and parsley.

Dip medallions into beaten eggs and coat with Parmesan mixture.

Heat a large saute pan with olive oil until smoking hot. Pan sear until the medallions are golden brown.

Finish in a 375 degree F. oven for about 6 minutes. Reserve for service.

Reduce cream until it coats the back of a spoon. Continue to reduce by half.

Stir in mustard, horseradish, balsamic and garlic until well-blended. Add salt and pepper to taste.

Portion: 3 medallions per order. Nap plate with 1/4 cup sauce and garnish with frazzled fried leeks.