Paneed Pork Medallions with Herbed Spaetzle
- 8 (3-ounce) pork tenderloin medallions
- 3 to 4 tablespoons Creole spice
- 3/4 cup flour
- 1 egg beaten with 1 teaspoon water
- 1 cup bread crumbs
- 3 tablespoons oil
- Herbed Spaetzle, recipe follows
- Herbed Spaetzle:
- 3 eggs
- 1 cup milk
- 2 tablespoons chopped herbs
- 1/4 teaspoon nutmeg
- Salt and white pepper
- Up to 3 cups flour
- 2 tablespoons butter
Preheat oven to 350 degrees F.
Pound pork medallions to 1/2-inch thickness, if necessary. Season pork medallions with about 1 tablespoon Creole spice. Season flour, egg wash and bread crumbs with 1 tablespoon Creole spice 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 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 spaetzle.Herbed Spaetzle:
In another saute pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter.
Yield: 4 servings
Recipe courtesy Emeril Lagasse
Recipe courtesy of Robert Irvine
Recipe courtesy of Herb Mesa