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1
Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
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2
Sprinkle both sides of medallions with lemon juice.
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3
Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
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4
In a deep pie plate, beat the eggs and mix in the mustard.
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5
Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
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6
Place in refrigerator for 15 minutes.
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7
For the cream sauce, melt the butter in a small heavy saucepan.
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8
Add shallots and saute over medium heat until fragrant (approximately 2 minutes).
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9
Remove saucepan from heat; add the wine, chicken broth and cream.
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10
Return saucepan to heat and bring to a boil.
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11
Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
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12
Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
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13
Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
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14
Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
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15
Remove sauce from heat and stir in lemon curd & capers.
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16
Serve with buttered spaetzle and garnish with lemon wedges.
