Paneed pork medalions with herbed spaetzle

Yield: 4 servings

Measure Ingredient
8.00 \N three-ounce pork tenderloin medalli; ons
4.00 tablespoon bayou blast - {emeril's creole seas; oning}, see *
¾ cup flour
1.00 \N egg; beaten with
1.00 teaspoon water
1.00 cup bread crumbs
3.00 tablespoon oil
1 \N herbed spaetzle; see * note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herbed Spaetzle" recipes which are included in this collection.

Preheat oven to 350 degrees. Pound pork medallions to ½-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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

Similar recipes