Ingredients

Instructions

  1. Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
  2. Sprinkle both sides of medallions with lemon juice.
  3. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
  4. In a deep pie plate, beat the eggs and mix in the mustard.
  5. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
  6. Place in refrigerator for 15 minutes.
  7. For the cream sauce, melt the butter in a small heavy saucepan.
  8. Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
  9. Remove saucepan from heat; add the wine, chicken broth and cream.
  10. Return saucepan to heat and bring to a boil.
  11. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
  12. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
  13. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
  14. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
  15. Remove sauce from heat and stir in lemon curd & capers.
  16. Serve with buttered spaetzle and garnish with lemon wedges.