11-30-2004, 05:17 AM
1 pound alligator meat
4 extra large eggs, beaten
1½ cups all purpose flour, seasoned with salt and pepper
½ cup drawn butter
Trim fat from alligator meat. Cut meat into small medallion- like pieces and tenderize with a meat mallet until very thin. Dredge the medallions in seasoned flour making sure the meat is completely coated. Dip each piece into beaten eggs. In a hot sauté pan, quickly sauté with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.
Dijon Mustard Sauce
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoons Dijon mustard
1 teaspoon lemon juice
Combine all ingredients and mix well.
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4 extra large eggs, beaten
1½ cups all purpose flour, seasoned with salt and pepper
½ cup drawn butter
Trim fat from alligator meat. Cut meat into small medallion- like pieces and tenderize with a meat mallet until very thin. Dredge the medallions in seasoned flour making sure the meat is completely coated. Dip each piece into beaten eggs. In a hot sauté pan, quickly sauté with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.
Dijon Mustard Sauce
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoons Dijon mustard
1 teaspoon lemon juice
Combine all ingredients and mix well.
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