Recipe courtesy of Emeril Lagasse
55 min
55 min
4 servings


Paneed Pork:
  • 1 1/2 pounds pork tenderloin, trimmed
  • Salt and freshly ground black pepper
  • 3/4 cup all-purpose flour 
  • 1 egg, beaten with 1 tablespoon water
  • 2 cups breadcrumbs 
  • 1 tablespoon Emeril's Essence or other Creole seasoning 
Herbed Spaetzle:
  • 1 cup milk
  • 2 tablespoons chopped assorted herbs (parsley, basil, chives, thyme or oregano), plus sprigs for garnish
  • 1/4 teaspoon ground nutmeg 
  • 3 eggs 
  • Salt and white pepper 
  • 2 1/2 to 3 cups all-purpose flour 
  • 1/4 cup vegetable oil 
  • 8 tablespoons (1 stick) butter 
  • 2 teaspoons fresh lemon juice 


For the paneed pork: Preheat the oven to 350 degrees F.

Diagonally slice the pork into 8 (3-ounce) medallions, about 1/2-inch thick each. Lightly season both sides of the medallions with salt and pepper. Place each of the medallions between two pieces of plastic wrap and gently pound them until they are about 1/4-inch thick.

Place the flour in a small shallow bowl, the egg wash in a separate small shallow bowl, and the breadcrumbs in a third shallow bowl. Season each with 1 teaspoon Essence. Dredge the pork in the flour, dip in the egg mixture and then coat thoroughly with the breadcrumbs, shaking off the excess after each layer. Refrigerate the breaded pork while the spaetzle is prepared.

For the herbed spaetzle: Bring a large pot of salted water to a boil. In a bowl, whisk together the milk, herbs, nutmeg and eggs and sprinkle with salt and pepper. Gradually stir in enough flour to make a thick batter (you may not need all 3 cups). Using a metal colander or spaetzle maker set over the pot of water, press some spaetzle batter through the colander holes, directly into the water. Cook until the spaetzle float to the surface. Scoop them up with a slotted spoon and drain well. Repeat with the remaining batter.

To finish the dish: Heat the oil in a large, ovenproof saute pan over medium-high heat. Add the breaded pork and cook until golden on the first side, about 2 minutes. Turn the medallions and transfer the pan to the oven. Bake until a thermometer inserted into the thickest portion registers 150 degrees F, 3 to 4 minutes. Cover to keep warm until ready to serve.

Heat 4 tablespoons of the butter in a large saute pan over medium heat. Toss the spaetzle into the pan and saute until golden. Season with salt and white pepper. Remove the spaetzle from the pan and cover to keep warm until ready to serve. Add the remaining 4 tablespoons butter to the pan and increase the heat to medium-high. Cook until the butter begins to brown, about 2 minutes. Add the lemon juice, swirling the pan to incorporate. When the foaming subsides, season with salt and white pepper and remove from the heat.

Spoon a portion of spaetzle onto each plate. Top with 2 pork medallions and drizzle a little brown butter sauce around each plate. Garnish with fresh herb sprigs.


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