Title: Paneed Pork Medalions with Herbed Spaetzle
Categories: Essnce08
Yield: 4 servings

8 Three-ounce Pork tenderloin
-medallions
4 tb Bayou Blast - {Emeril's
-Creole Seasoning}; see *
-Note
3/4 c Flour
1 Egg; beaten with
1 ts Water
1 c Bread crumbs
3 tb Oil
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 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.