Pork Schnitzel
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
2 large eggs
2 tbsp. all-purpose flour, plus additional for dredging
2 tbsp. grated Parmesan cheese
1/2 cup milk
Salt and freshly ground white pepper
Pinch of nutmeg
2 tbsp. chopped fresh parsley
2 lb. pork tenderloin, trimmed of all fat and silver skin
1/2 lb. (2 sticks) unsalted butter
1/4 cup fresh lemon juiceRecipe
Combine the eggs, flour, cheese, milk, salt, pepper, nutmeg, and parsley in a blender or food processor and blend for 1 minute. Slice the tenderloin into 1/2-inch thick pieces and place between two sheets of plastic wrap. Pound with the flat side of a meat pounder or the bottom of a heavy skillet into 1/4-inch thick pieces. Dip each tenderloin slice into the batter and dredge in flour; shake off any excess.
Over medium-high heat, melt enough of the butter to cover the bottom of a large, heavy frying pan. Place the pork medallions in the pan so that they don't touch each othr. 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 frying pan with lemon juice. Briefly reduce the liquid to form a thick glaze. Strain the juice over the schnitzels and serve immediately. Recipe by Carolyn Buster of Chicago, Illinois.
Note: The batter can be made and the pork can be pounded up to 1 day in advance and refrigerated, tightly covered. The dish must be cooked just prior to serving.
Serves 4 to 6.
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