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 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.