The cottage schnitzel

Yield: 1 servings

Measure 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

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.

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