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The cottage schnitzel

Yield: 1 Servings

Ingredients:

• 2 Whole smilin' large eggs
• 2 ts Flour
• 2 ts Parmesan cheese;Grated fresh
• 1/2 c Milk

Instructions:

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 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.

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