The Cottage Schnitzel

11 ingredients
7 steps

Ingredients

  • 2 large eggs
  • 2 teaspoons flour, all-purpose
  • 2 teaspoons parmesan, parmigiano-reggiano cheese, grated grated
  • 1/2 cup milk
  • 1 x salt
  • 1 x white pepper
  • 1 x parsley leaves
  • 2 pounds pork tenderloin trimmed
  • 1 x flour, all-purpose to dust
  • 1 x butter to saute
  • 1 x lemon juice freshly squeezed

Directions

  1. 1
    To prepare batter: place eggs, flour, Parmesan cheese, milk, and seasonings in a blender container and blend together at hight speed for 2 minutes.
  2. 2
    Slice the pork tenderloin and pound each slice into an approximate 3-inch (8-centimeter) thin medallion.
  3. 3
    Dip each medallion first in flour, then place in batter.
  4. 4
    Melt enough butter to cover the bottom of a heavy frying pan.
  5. 5
    Quickly saute the medallions in the butter until browned on each side.
  6. 6
    Remove to a serving tray and quickly deglaze the frying pan with lemon juice.
  7. 7
    Pour the juices over the pork medallions and serve immediately.

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6 British Large Eggs

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