Pork medallions with lemon

Cut the meat into smaller pieces, beat them, season to taste with vegeta and salt and soak the meat in lemon juice.

Set aside for 20 minutes to rest.

Heat oil in the pan and put the medallions coated with flour in it.

When the meat is browned on both sides, add wine and saute on low heat.

When the meat is tender stir in the cream, lemon juice and check for seasoning (add what is missing).

If you want more sauce, add a small amount of water and just enough flour until you see the thickness you like. Cook and add a little butter at the end.