1. Dry meat with paper towels.

2. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs. 4. Press medallions with heel of palm to make crumb stick; dry 10 minutes. 5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side. 6. Remove meat; drain on paper towels, transfer to heated platter and keep warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring.

10. Correct seasonings, pour sauce over meat and garnish with parsley.