Directions:
- Preheat oven to 350 degrees.
- Pound pork medallions to 1/2-inch 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.72 Kcal (1427 kJ) | ||
| Calories from fat | 158.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 27% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 753.54mg | 31% | |
| Potassium | 70.19mg | 1% | |
| Total Carbs | 38.71g | 13% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 6.16g | 12% | |
| Iron | 2.6mg | 14% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 270.53 Kcal (1133 kJ) | ||
| Calories from fat | 126.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 27% | |
|---|---|---|---|
| Cholesterol | 32.49mg | 14% | |
| Sodium | 598.31mg | 31% | |
| Potassium | 55.73mg | 1% | |
| Total Carbs | 30.73g | 13% | |
| Sugars | 0.94g | 5% | |
| Dietary Fiber | 2.94g | 15% | |
| Protein | 4.89g | 12% | |
| Iron | 2.1mg | 14% | |
| Calcium | 86.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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