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The Cottage Schnitzel

The Cottage Schnitzel recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 148.7
Dietary: Vegetarian
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.
Directions
  1. 1
    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.
  2. 2
    Trim the pork tenderloin of any silver skin. Slice the tenderloin crosswise into 1-inch thick medallions.
  3. 3
    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.
  4. 4
    Prepare a shallow dish with the remaining flour for dusting.
  5. 5
    Dredge each pounded pork medallion in the dry flour, shaking off any excess.
  6. 6
    Dip the floured medallions into the prepared egg and Parmesan batter, ensuring they are fully coated.
  7. 7
    Heat a heavy frying pan over medium-high heat. Melt the butter until foaming.
  8. 8
    Carefully place the battered medallions in the hot pan. Do not overcrowd; cook in batches if necessary.
  9. 9
    Sauté for 2-3 minutes per side, or until golden brown and cooked through.
  10. 10
    Transfer the cooked schnitzels to a warm serving platter.
  11. 11
    Pour the lemon juice into the hot frying pan to deglaze, scraping up any browned bits from the bottom.
  12. 12
    Spoon the buttery lemon pan sauce over the pork medallions and serve immediately.

Nutrition Facts

Servings 12 servings

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.

Keywords: pork, schnitzel, tenderloin, parmesan, batter, lemon sauce, german cuisine, pan fried, medallions, comfort food, quick dinner, crispy pork, egg wash, butter sauté, easy recipe, family meal, protein rich, simple cooking, weeknight dinner, classic cutlet
Read it online: https://www.chefs-mate.com/recipe/the-cottage-schnitzel/