Title: The Cottage Schnitzel
Categories: German Pork
Yield: 1 Servings

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