Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Paneed Pork Medallions With Herbed Spaetzle

  • Yield: 4 servings

Ingredients

  • 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)

Directions

  • 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.