“The Cottage” Schnitzel
Pork tenderloin medallions are pounded thin and quickly fried in a batter that includes Parmesan cheese and a whiff of nutmeg. If you find deglazing with the lemon juice a little tart for your taste, you can dilute it with a little orange juice or dry white wine.
- Eggs - 2 large
- Flour - 2 tablespoons
- Parmesan Cheese - 2 tablespoons, grated
- Milk - 1/2 cup
- Salt, freshly ground white pepper, nutmeg, and chopped parsley to taste
- Pork Tenderloins - 2 pounds, trimmed of fat and silverskin
- Flour for dredging
- Unsalted Butter - 8 ounces (2 sticks)
- Lemon Juice - 1/3 cup
Blend the eggs, flour, cheese, milk, and seasonings in a mixer at high speed for about 2 minutes to make the batter. Slice the tenderloin into 1/4- to 1/2-inch-thick pieces and place between two pieces of plastic wrap. Pound into thin, 3-inch medallions. Dip each medallion into the flour, then into the batter.
Melt enough butter to cover the bottom of a large, heavy frying pan. Place the medallions in the pan so that they do not touch each other; cook in batches if necessary, adding more butter as needed. Saute until completely browned on one side, then loosen with a spatula and turn to cook the other side. Remove to a serving tray and quickly deglaze the pan with the lemon juice. Briefly reduce the liquid to form a thick glaze. Strain the glaze over the schnitzels and serve immediately.