Pork for Dinner

I feel like something pork for dinner tonight.  How about pork schnitzel – a classic cousin of wiener schnitzel!

Pork Schnitzel

2 eggs
2 Tablespoons all purpose flour
2 Tablespoons freshly grated Parmesan cheese
2 Tablespoons minced fresh parsley
1/2 cup milk
Salt, to taste
Freshly ground white pepper, to taste
Freshly grated nutmeg, to taste
1 small pork tenderloin, trimmed (about 2 pounds)
Flour, for coating
1/4 cup clarified unsalted butter, melted
1 to 2 Tablespoons fresh lemon juice

1.  Whisk eggs, 2 Tablespoons flour, cheese, parsley, and milk in small bowl until smooth.  Whisk in a pinch each of salt, white pepper, and nutmeg. 
2.  Cut pork crosswise into 1/2-inch slices.  Pound each slice 1/8-inch thick between pieces of waxed paper.  Pat dry; coat each lightly with flour. 
3.  Heat a third of the butter in heavy 12-inch skillet over high heat until hot.  Dip a third of the pork slices into batter; saute in butter, turning once, until golden on both sides, about 1-1/2 minutes.  Remove to heated platter; keep warm.  Repeat with remaining pork and butter.
4.  Deglaze pan with 1 Tablespoon lemon juice.  Taste and adjust seasonings with salt, pepper, and remaining lemon juice, if needed.  Pour over pork and serve.  Makes 6 servings.