Pork medallions with mushrooms and cream

A double win on the meat raffle means we have pork medallions.

Cut them into small cubes and marinade in olive oil, crushed garlic, lemon juice, pepper (for as long as it takes to walk the dog).

Fry until lightly browned.

Make a mixture of 2 tablespoons of flour and 2 of powdered milk, because it is open and otherwise you will never finish it. Season with salt, pepper 2 teaspoons of mustard, 1 teaspoon of bouillion powder.

Take browned pork off the heat, add to flour. Fish out of flour, add to an egg. Put back into flour.

Put all back onto hot heat until brown.

Add onions, mushrooms and half a cup of white wine.

Slowly add the cream.

Serve with carrots and sweetheart cabbage.