The cottage schnitzel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole smilin' large eggs | |
| 2 | teaspoons | Flour |
| 2 | teaspoons | Parmesan cheese;Grated fresh |
| ½ | cup | Milk |
| Salt, white pepper, nutmeg, | ||
| & freshly chopped parsley | ||
| To taste | ||
| 2 | pounds | Pork tenderloin; trimmed |
| Flour, to dust | ||
| Butter, to saute | ||
| Freshly squeezed lemon juice | ||
| As needed | ||
Directions
THE COTTAGE, CALUMET CITY, IL To prepare batter: place eggs, flour, Parmesan cheese, milk, and seasonings in a blender container and blend together at hight speed for 2 minutes. Slice the pork tenderloin and pound each slice into an approximate 3-inch (8-centimeter) thin medallion. Dip each medallion first in flour, then place in batter.
Melt enough butter to cover the bottom of a heavy frying pan.
Quickly saute the medallions in the butter until browned on each side. Remove to a serving tray and quickly deglaze the frying pan with lemon juice. Pour the juices over the pork medallions and serve immediately.