Pork Medallions With Herbed Spaetzle Emeril Recipes

HERBED PORK MEDALLIONS

Steps:

• Cut pork into 1/2-in. slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine the seasonings; sprinkle over pork. , Broil 4-6 in. from the heat for 4 minutes on each side. Brush with honey; broil for 1 minute longer or until meat juices run clear.

PARMESAN PORK MEDALLIONS

Steps:

• Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

PORK MEDALLIONS WITH HERBED SPAETZLE - EMERIL

Steps:

• 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.

PANEED PORK MEDALLIONS

Steps:

• MAKE SEASONING:.
• Combine all ingredients thoroughly - yield 2/3 cup.
• MEDALLIONS:.
• Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
• Lightly season both sides of the medallions with salt and pepper.
• Place 3/4 cup flour in small shallow bowl.
• Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
• Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
• Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
• In a large, oven-proof sauté pan heat the oil over medium-high heat.
• Add the breaded pork and cook until first side is golden, about 2 minutes.
• Turn medallions and transfer pan to oven.
• Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
• Cover to keep warm until ready to serve.
• Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.