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    Pork Medallions with Herbed Spaetzle


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    8 pork tenderloin medallions (3 oz each)
    4 tablespoons creole spice
    3/4 cup flour
    1 egg beaten w/ 1 tsp water
    1 cup bread crumbs
    3 tablespoons oil
    herbed spaetzle (recipe follows)

    Recipe



    Preheat oven to 350ºF. 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. Yield: 4 servings


    HERBED SPAETZLE
    3 eggs
    1 cup milk
    2 tablespoons chopped herbs
    1/4 teaspoon nutmeg
    Salt and white pepper
    Up to 3 cups flour
    2 tablespoons butter
    In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another sautÈ pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter. Yield: 4 servings

 

 

 

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