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