Directions

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