Parmesan Crusted Turkey Medallions with Mustard Cream Sauce




3 c Parmesan, grated

1/3 c Italian parsley, chopped fine

1 Dozen eggs, whipped

Olive oil As needed

1 qt whipping cream

1 c whole grain mustard

1/2 c hot prepared horseradish

1 tbsp balsamic vinegar

1 tbsp fresh garlic, minced

Salt and freshly ground black pepper To Taste




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.


Nutrition Facts

640 Total Calories

410 Calories from Fat

46 g Total Fat

71 % Daily Total Fat

24 g Saturated Fat

120 % Daily Saturated Fat

430 g Cholesterol

143 % Daily Cholesterol

900 mg Sodium

38 % Daily Sodium

5 g Total Carbohydrates

2 % Daily Total Carbohydrates

0 g Dietary Fiber

0 % Daily Dietary Fiber

2 g Sugars

49 g Protein

35 % Daily Protein

8 % Daily Vitamin C

30 % Daily Calcium

15 % Daily Iron