Pork Medallions with Mustard Cream Sauce

Ingredients - serves 8 2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces 2 cups panko breadcrumbs 1 cup walnuts, chopped + additional for garnish 1/4 cup fresh parsley, finely minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup all purpose flour 2 large eggs, lightly beaten + 1 Tbsp water 1/3 cup (or more) vegetable oil Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture. Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until golden, adding more oil to skillet between batches if necessary, about 2-3 minutes per side. Add a few additional walnuts to the last batch to toast and use for garnish.  Transfer to platter. Mustard Cream Sauce Ingredients 1 12-ounce bottle lager beer 1/3 cup chopped shallots 3 cups chicken stock or canned low-salt chicken broth 1 1/2 cups whipping cream 1/4 cup Dijon mustard Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard . (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)

Adapted from a recipe by the restaurant Gigi in Boca Raton, FL.