The cottage schnitzel
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23910. Report a problem with this recipe.
Title: The cottage schnitzel
Categories: German, Pork
Yield: 1 Servings
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
2 lb 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
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