The Cottage Schnitzel
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 | teaspoons |
Parmesan cheese
grated |
|
| ½ | cup |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 2 | pounds |
pork tenderloin
trimmed |
|
| 1 | x |
all-purpose flour
to dust |
*
|
| 1 | x |
butter
to saute |
*
|
| 1 | x |
lemon juice
freshly squeezed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 907.2 | g |
pork tenderloin
trimmed |
|
| 1 | x |
all-purpose flour
to dust |
*
|
| 1 | x |
butter
to saute |
*
|
| 1 | x |
lemon juice
freshly squeezed |
*
|
Directions
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 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.
