Paneed Pork Medalions With Herbed Spaetzle

Recipe Ingredients

8		Pork tenderloin medallions
4 tablespoons	60ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
3/4 cup	46g / 1.6oz	Flour
1		Egg - beaten with
1 teaspoon	5ml	Water
1 cup	146g / 5.1oz	Bread crumbs
3 tablespoons	45ml	Oil
		Herbed Spaetzle - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herbed Spaetzle" recipes which are included in this collection.

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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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