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.
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