This elegant yet comforting schnitzel recipe transforms simple pork tenderloin into a restaurant-quality dish with minimal effort. The key lies in the unique batter, which combines eggs, flour, milk, and freshly grated Parmesan cheese to create a crisp, savory crust that adheres perfectly to the meat. The pork is pounded thin for quick, even cooking, ensuring a tender interior contrasted by the golden-brown exterior. Finished with a quick deglaze of butter and fresh lemon juice, the resulting pan sauce adds a bright, acidic note that cuts through the richness. Perfect for a special weeknight dinner or a light lunch, this dish pairs beautifully with roasted potatoes or a simple green salad. It&# 226;ÂÂs a sophisticated take on the classic cutlet that feels both homey and refined.
The Cottage Schnitzel
Description
This elegant yet comforting schnitzel recipe transforms simple pork tenderloin into a restaurant-quality dish with minimal effort. The key lies in the unique batter, which combines eggs, flour, milk, and freshly grated Parmesan cheese to create a crisp, savory crust that adheres perfectly to the meat. The pork is pounded thin for quick, even cooking, ensuring a tender interior contrasted by the golden-brown exterior. Finished with a quick deglaze of butter and fresh lemon juice, the resulting pan sauce adds a bright, acidic note that cuts through the richness.Ingredients
Directions
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In a blender or large bowl, combine the eggs, 2 teaspoons of flour, grated Parmesan cheese, milk, salt, white pepper, nutmeg, and chopped parsley. Blend or whisk until smooth and well combined to form the batter.
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Trim the pork tenderloin of any silver skin. Slice the tenderloin crosswise into 1-inch thick medallions.
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Place each medallion between two sheets of plastic wrap or in a zip-top bag. Gently pound with a meat mallet or rolling pin until approximately 1/4 inch thick.
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Prepare a shallow dish with the remaining flour for dusting.
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Dredge each pounded pork medallion in the dry flour, shaking off any excess.
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Dip the floured medallions into the prepared egg and Parmesan batter, ensuring they are fully coated.
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Heat a heavy frying pan over medium-high heat. Melt the butter until foaming.
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Carefully place the battered medallions in the hot pan. Do not overcrowd; cook in batches if necessary.
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Sauté for 2-3 minutes per side, or until golden brown and cooked through.
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Transfer the cooked schnitzels to a warm serving platter.
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Pour the lemon juice into the hot frying pan to deglaze, scraping up any browned bits from the bottom.
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Spoon the buttery lemon pan sauce over the pork medallions and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 3.1g16%
- Cholesterol 282.6mg95%
- Sodium 143.6mg6%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 0.1g1%
- Sugars 2.4g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, substitute the flour with almond flour or a gluten-free all-purpose blend for both the batter and dusting.
Ensure the pork is pounded to an even thickness to guarantee consistent cooking. If the meat is too thick, it may burn on the outside before cooking through.
Serve immediately while the crust is crisp. If holding for more than a few minutes, cover loosely with foil to retain heat but avoid steaming the coating.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter to restore crispiness, rather than a microwave which will soften the coating.
