The Cottage Schnitzel

• 2 large eggs
• 2 teaspoons flour, all-purpose
• 2 teaspoons parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 cup milk
• 1 x salt
• 1 x white pepper
• 1 x parsley leaves
• 2 pounds pork tenderloin trimmed
• 1 x flour, all-purpose to dust
• 1 x butter to saute
• 1 x lemon juice freshly squeezed

1. To prepare batter: place eggs, flour, Parmesan cheese, milk, and seasonings in a blender container and blend together at hight speed for 2 minutes.
2. Slice the pork tenderloin and pound each slice into an approximate 3-inch (8-centimeter) thin medallion.
3. Dip each medallion first in flour, then place in batter.
4. Melt enough butter to cover the bottom of a heavy frying pan.
5. Quickly saute the medallions in the butter until browned on each side.
6. Remove to a serving tray and quickly deglaze the frying pan with lemon juice.
7. Pour the juices over the pork medallions and serve immediately.

eggs, flour, parmesan, milk, salt, white pepper, parsley, pork tenderloin, flour, butter, lemon juice freshly squeezed

Taken from recipeland.com/recipe/v/the-cottage-schnitzel-36851 (may not work)