Veal, Pork Or Chicken Colbert
A versatile and flavorful dish featuring tender breaded meat medallions cooked in a wine sauce with mushrooms, perfect for elegant dinners or family gatherings.
Ingredients
Instructions
- Coat the meat medallions with flour and shake off excess.
- Mix the egg with water and dip each medallion in the egg mixture.
- Combine bread crumbs with salt and pepper.
- Dip the egg-coated meat in the bread crumb mixture.
- Place the coated meat on a rack and let dry for 20 minutes before cooking.
- Saute the medallions in oil or butter until golden brown on both sides, about 10 minutes.
- Remove the medallions to a plate and keep warm.
- Saute the sliced mushrooms in the same pan.
- Deglaze the pan with white wine or sherry.
- Add the mushrooms and meat back to the pan with the wine and cook briefly.
Tips & Substitutions
For a lighter version, consider using skinless chicken breast medallions. Ensure the oil is hot enough before adding the medallions to achieve a crispy coating. If you prefer a gluten-free option, substitute the flour and bread crumbs with gluten-free alternatives. Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Serving Suggestions
Serve the Colbert medallions topped with the sautéed mushrooms and wine sauce for added flavor. Pair with a simple side of steamed asparagus or roasted potatoes. For a complete meal, consider serving with a light salad or steamed vegetables. This dish pairs beautifully with Red Beans And Rice Creole Style for a hearty dinner experience.
Storage & Reheating
Leftover Colbert can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the medallions in a skillet over medium heat with a splash of water to keep them moist, covering with a lid to steam them lightly. Alternatively, use the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Veal, Pork Or Chicken Colbert contains roughly 82 calories, with 3g protein, 6g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen medallions for this recipe?
Yes, you can use frozen medallions, but ensure to thaw them completely before coating and cooking to achieve even cooking and a crispy texture.
What type of oil is best for sautéing the medallions?
For sautéing, a neutral oil like canola or vegetable oil is ideal, as it has a high smoke point. You can also use clarified butter for a richer flavor.
Can I prepare the breaded medallions in advance?
Absolutely! You can bread the medallions a few hours ahead and keep them in the refrigerator. Just let them sit at room temperature for about 10 minutes before cooking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).