Recipe - Paneed Pork Medalions With Herbed Spaetzle

8 Threeounce Pork tenderloin
medallions
4 tablespoon Bayou Blast {Emeril's
Creole Seasoning}; see *
Note
Three fourths cup Flour
1 Egg; beaten with
1 teaspoon Water
1 cup Bread crumbs
3 tablespoon 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 1/2inch 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