Side Pannel
The Cottage Schnitzel
The Cottage Schnitzel
- Recipe Submitted by ADMIN on 09/26/2007
Category: German, Pork
Ingredients List
- 2 Whole smilin' large eggs
- 2 ts Flour
- 2 ts Parmesan cheese;Grated fresh
- 1/2 c Milk
- Salt, white pepper, nutmeg,
- & freshly chopped parsley
- To taste
- 2 lb Pork tenderloin; trimmed
- Flour, to dust
- Butter, to saute
- Freshly squeezed lemon juice
- As needed
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
