Paneed Pork Medallions with Herbed Spaetzle
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Total Reviews: 4
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By snikrepwk_7142884
Lake Arrowhead, CA
on January 31, 2007
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Made this last night woth my sons. They are teens and like to try new recipes that aren't "bland" or "boring". This is definately neither! So easy, they did all the cooking themselves, and the results were impressive. Juicy on the inside but cruchy and spicy on the outside. They have a new "signature dish".
By mystrious12001_...
elk grove, CA
on October 21, 2005
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The taste is really good,tasty,and delicious.
By victordogsandca...
Lincoln, NE
on September 09, 2004
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I altered the spices in this recipe because I was making Spaetzle with Swiss Cheese and onions. So I added sage, salt and pepper to the flour instead of the Creole spice. I also used Panko bread crumbs and it had a wonderful crunchy texture. Next time I will try with the Creole spice and try making my own Spaetzle from Emeril's recipe.
By the_crosses_637068
McHenry, IL
on August 28, 2004
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I make just the paneed pork (not the spaetzel yet, and I get fantastic results using Japanese Panko breadcrumbs. It's fairly spicy, crunchy, but not too greasy! My whole family LOVES it and asks me to make it often. I have also substituted wide slices of boneless chicken breast with equally good results. After breading, the medallions can be refrigerated for an hour or so before cooking. Nice enough to serve to guests.