Pork Medallions with Herbed Spaetzle - Emeril

Top Review by Spankie

The recipe is incomplete as written. Here is the full, entire recipe from the Food Network website: http://www.foodnetwork.com/recipes/emeril-lagasse/paneed-pork-medallions-with-herbed-spaetzle-and-brown-butter-sauce-recipe/index.html (copy and paste into your web browser).

Ingredients Nutrition

  • 4 tablespoons bayou blast creole seasoning
  • 34 cup flour
  • 1 egg, beaten with
  • 1 teaspoon water
  • 1 cup breadcrumbs
  • 3 tablespoons oil
  • Herbed Spaetzle


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

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