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Sautéed Alligator Medallions in Dijon Mustard Sauce

1 lb. Florida alligator meat
4 extra large Florida eggs, beaten
1 1/2 cups all purpose flour
1/2 cup drawn butter seasoned with salt and pepper

Make sure meat is free of fat. Cut meat into small medallion like pieces and tenderize with a meat mallet until very thin. Roll the medallions in seasoned flour making sure the meat is completely covered. Dip each piece into beaten eggs. Then quickly sauté in hot sauté pan 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 tbs. Dijon mustard
1 tsp. soy sauce
1 tsp. Florida lemon juice

Combine all ingredients and mix well.