PORK MEDALLIONS WITH HERBED SPAETZLE - EMERIL

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Pork Medallions with Herbed Spaetzle - Emeril image

Make and share this Pork Medallions with Herbed Spaetzle - Emeril recipe from Food.com.

Provided by Melody

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons bayou blast creole seasoning
3/4 cup flour
1 egg, beaten with
1 teaspoon water
1 cup breadcrumbs
3 tablespoons oil

Steps:

  • Preheat oven to 350 degrees.
  • Pound pork medallions to 1/2-inch thickness, if necessary.
  • Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each.
  • Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
  • Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
  • Turn medallions and transfer pan to oven to finish cooking.
  • Serve pork on top of Herbed Spaetzle.

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