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
           To taste
      2 lb 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.