Preparation / 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 sautJ 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.
HERBED SPAETZLE
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 sautJ 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.
|
