| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
German |
German, Pork |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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