Pork medallions with herb spaetzle are a delicious culinary fusion that combines traditional flavors from German cuisine with a contemporary American touch. Spaetzle, a type of small, soft pasta, has its roots in the Swabia region of Germany and is a common side dish in Central European countries. In Latin America, although it is not a typical dish, it may be known simply as "German pasta" or "German gnocchi" in some regions. This recipe, adapted by chef Emeril Lagasse, incorporates fresh herbs that enhance the flavor and is paired with pork medallions seasoned with Creole spices, a nod to the Cajun and Creole cuisine of the southern United States, particularly Louisiana. Thus, this preparation represents a fusion rich in history and flavor that connects different culinary traditions in a single dish.
Pork medallions with Emeril's herb spaetzle
How to Make Emeril's Pork Medallions with Herb Spaetzle
To begin, preheat the oven to 350 degrees so it's ready when needed.
Flatten the pork medallions to a thickness of 1/2 inch, if necessary, to ensure even cooking.
Season the pork medallions with approximately 1 tablespoon of Bayou Blast, a Creole seasoning that will provide a distinctive flavor.
Season each of the following ingredients: the flour, the egg wash (mixture of egg and water), and the breadcrumbs, with 1 tablespoon of Creole seasoning to intensify the flavor.
Proceed to bread the pork in the following order: coat the medallions in the seasoned flour, then dip them in the egg mixture, and finally cover them completely with the seasoned breadcrumbs, shaking off the excess after each layer to prevent them from becoming clumpy.
Refrigerate the breaded medallions while you prepare the herb spaetzle, which will also help the breading adhere better.
In an oven-safe skillet, heat the oil over medium-high heat; add the medallions and cook until one side is golden and crispy.
Flip the medallions to brown the other side and transfer the skillet to the oven to finish cooking, ensuring the meat is juicy and well-cooked.
Finally, serve the pork medallions over the herb spaetzle, enjoying this exquisite combination that mixes unique textures and flavors.
Ingredients (6)
- Bayou Blast Creole Seasoning
- Flour
- Egg
- Water
- Breadcrumbs
- Oil
Instructions (9 steps)
- 1 Preheat the oven to 350 degrees
- 2 Flatten the pork medallions to a 1/2-inch thickness, if necessary
- 3 Season the pork medallions with approximately 1 tablespoon of bayou blast
- 4 Season the flour, egg wash, and breadcrumbs with 1 tablespoon of Creole seasoning each
- 5 Dredge the pork in the seasoned flour, dip it in the egg mixture, then coat completely with breadcrumbs, shaking off the excess after each layer
- 6 Refrigerate while you prepare the herb spaetzle
- 7 In an oven-safe skillet, heat the oil, add the pork, and cook until one side is golden brown
- 8 Flip the medallions and transfer the skillet to the oven to finish cooking
- 9 Serve the pork over the herb spaetzle
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.