Pork Medallions with Herbed Spaetzle - Emeril

Recipe by Melody
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 4
UNITS: US

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
Advertisement

DIRECTIONS

  • 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.
Advertisement