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The Cottage Schnitzel

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 whole large eggs

  3. 2 teaspoons flour

  4. 2 teaspoons parmesan cheese -- grated fresh

  5. 1/2 cup milk

  6. salt -- white pepper,

  7. -- nutmeg

  8. & freshly chopped parsley

  9. to taste 2 pounds pork tenderloin -- trimmed

  10. flour -- to dust

  11. butter -- to saute

  12. freshly squeezed lemon juice

  13. as needed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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