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. ---------------------------------------------------------------------------
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