2 large eggs
2 tsp. Flour
2 tsp. Parmesan cheese, grated fresh
1/2 cup Milk
Salt, white pepper, nutmeg, & freshly chopped parsley, to taste
THE COTTAGE SCHNITZEL
2 lb. Pork tenderloin; trimmed
Flour, to dust
Butter, to sauté
Freshly squeezed lemon juice As needed
To prepare batter: place eggs, flour, Parmesan cheese, milk, and seasonings in a
blender container and blend together at high 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 sauté 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.