The Cottage Schnitzel

Course : German
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 whole large eggs
2 teaspoons flour
2 teaspoons parmesan cheese -- grated fresh
1/2 cup milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon chopped parsley
2 pounds pork tenderloin -- trimmed
2 tablespoons flour -- to dust
2 tablespoons butter -- to saute
1 teaspoon freshly squeezed lemon juice as needed
 

Preparation / Directions:

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. 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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More German Recipes