Emeril Inspired Paneed Pork Medallions - Dinner for Two
4 3-ounce pork loin slices (1/2" thick)
3 teaspoons creole spice
Scant 1/2 cup flour
1 egg beaten with 1 teaspoon water
1/2 cup whole wheat panko bread crumbs
3 tablespoons oil
Creole Seasoning - (Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1) mix together - yields 2/3 cup
1) Preheat oven to 350 degrees. Pound pork medallions to 1/2 inch thickness, if necessary. Season flour, egg wash and bread crumbs with 1 tablespoon creole spic each.
2) Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
3) In an overproof saute pan heat oil, add pork and cook until first side is golden. Turn medallions and transfer pan to oven to finish cooking.