PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

2 1-POUND PORK TENDERLOINS, EACH CUT INTO 4 MEDALLIONS


3 1/2 CUPS PANKO BREAD CRUMBS
1 CUP CHOPPED WALNUTS
1/3 CUP CHOPPED FRESH PARSLEY
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG


1 CUP ALL PURPOSE FLOUR


2 LARGE EGGS, LIGHTLY BEATEN


1/3 CUP OLIVE OIL


USING A MALLET OR ROLLING PIN, POUND PORK BETWEEN SHEETS OF PLASTIC TO 1/4-INCH THICKNESS.  SEASON 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 LIGHTLY BEATEN EGGS IN SEPARATE SMALL BOWLS.


DREDGE ONE PORK MEDALLION IN FLOUR; SHAKE OFF EXCESS.  DIP INTO BEATEN EGGS TO COAT, THEN INTO BREADCRUMB MIXTURE.  REPEAT THIS WITH THE REMAINING PORK MEDALLIONS.


HEAT 1/3 CUP OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT.  WORKING IN BATCHES, ADD PORK AND SAUTE UNTIL JUST COOKED THROUGH, (ABOUT 2 MINUTES PER SIDE) ADD MORE OIL AS NEEDED BETWEEN BATCHES.


TRANSFER TO PLATTER.


SERVE WITH MUSTARD SAUCE AND CABBAGE.


MAKES 8 SERVINGS.