The Cottage Schnitzelgerman, pork 2 whole smilin' large eggs 2 teaspoon flour 2 teaspoon parmesan cheese; grated fresh 1/2 cup milk 1 salt, white pepper, nutmeg, 1 & freshly chopped parsley 1 to taste 2 lb pork tenderloin; trimmed 1 flour, to dust 1 butter, to saute 1 freshly squeezed lemon juice 1 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. |
