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Paneed Pork Medallions With Herbed Spaetzle

  • Yield: 4 servings


  • 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)


  • 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.