Paneed Pork Medallions with Herbed Spaetzle Recipe

Name: Paneed Pork Medallions with Herbed Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (3-ounce) pork tenderloin medallions; 3 to 4 tablespoons Creole spice; 3/4 cup flour; 1 egg beaten with 1 teaspoon water; 1 cup bread crumbs; 3 tablespoons oil; Herbed Spaetzle, recipe follows; 3 eggs; 1 cup milk; 2 tablespoons chopped herbs; 1/4 teaspoon nutmeg; Salt and white pepper; Up to 3 cups flour; 2 tablespoons butter

Servings: persons

8 (3-ounce) pork tenderloin medallions
3 to 4 tablespoons Creole spice
3/4 cup flour
1 egg beaten with 1 teaspoon water
1 cup bread crumbs
3 tablespoons oil
Herbed Spaetzle, recipe follows
3 eggs
1 cup milk
2 tablespoons chopped herbs
1/4 teaspoon nutmeg
Salt and white pepper
Up to 3 cups flour
2 tablespoons butter

1
Preheat oven to 350 degrees F.
2
Pound pork medallions to 1/2-inch thickness, if necessary.
3
Season pork medallions with about 1 tablespoon Creole spice.
4
Season flour, egg wash and bread crumbs with 1 tablespoon Creole spice each.
5
Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
6
Refrigerate while you prepare spaetzle.
7
In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
8
Turn medallions and transfer pan to oven to finish cooking.
9
Serve pork on top of spaetzle.
10
In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper.
11
Gradually stir in enough flour to make a thick batter.
12
Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
13
In another saute pan melt butter over medium-low heat.
14
When spaetzle are cooked through, they will float to surface.
15
Scoop up with a slotted spoon and drain well as they cook or drain all at once.
16
Toss in pan with melted butter.

896

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 (3-ounce) pork tenderloin medallions, 3 to 4 tablespoons Creole spice, 3/4 cup flour, 1 egg beaten with 1 teaspoon water, and more.

Yes, Paneed Pork Medallions with Herbed Spaetzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneed Pork Medallions with Herbed Spaetzle

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