Yield: 1 servings
|2||Whole smilin' large eggs|
|2 teaspoons||Parmesan cheese;Grated fresh|
|Salt, white pepper, nutmeg,|
|& freshly chopped parsley|
|2 pounds||Pork tenderloin; trimmed|
|Flour, to dust|
|Butter, to saute|
|Freshly squeezed lemon juice|
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.