The Cottage Schnitzel
2 Whole smilin' large eggs 2 ts Flour 2 ts Parmesan cheese;Grated fresh 1/2 c Milk Salt, white pepper, nutmeg, & freshly chopped parsley To taste 2 lb Pork tenderloin; trimmed Flou...
Ingredients
- 2whole smilin' large eggs
- 2tsp flour
- 2tsp parmesan cheese;grated fresh
- 1/2cup milk
Directions
- 1
2 Whole smilin' large eggs 2 ts Flour 2 ts Parmesan cheese;Grated fresh 1/2 c Milk Salt, white pepper, nutmeg, & freshly chopped parsley To
- 2
trimmed Flour, to dust Butter, to saute Freshly squeezed lemon juice As needed THE COTTAGE, CALUMET CITY, IL To prepare batter: place eggs,
- 3
Slice the pork tenderloin and pound each slice into an approximate 3-inch (8-centimeter) thin medallion
- 4
Dip each medallion first in flour, then place in batter
- 5
Melt enough butter to cover the bottom of a heavy frying pan
- 6
Quickly saute the medallions in the butter until browned on each side
- 7
Remove to a serving tray and quickly deglaze the frying pan with lemon juice
- 8
Pour the juices over the pork medallions and serve immediately.