The Cottage Schnitzel

Course : German
Serves: 1
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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.

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