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.

In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter.

Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.

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