Paneed Pork Medalions With Herbed Spaetzle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Essnce08 | 4 | Servings | |
INGREDIENTS
| 8 | Three-ounce Pork tenderloin | |
| medallions | ||
| 4 | T | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| 3/4 | c | Flour |
| 1 | Egg, beaten with | |
| 1 | t | Water |
| 1 | c | Bread crumbs |
| 3 | T | Oil |
| Herbed Spaetzle, see * Note |
INSTRUCTIONS
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 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. 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 -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 229
Total Fat: 25.7g
Cholesterol: 189.4mg
Sodium: 313.2mg
Potassium: 770.1mg
Carbohydrates: 37.4g
Fiber: 1.8g
Sugar: 1.8g
Protein: 53g