The Cottage Schnitzel

This schnitzel skips the traditional breadcrumb coating for something lighter and more interesting: a blended batter of eggs, flour, Parmesan, milk, and parsley. The batter puffs slightly as it hits the hot butter, creating a thin, golden crust with a savory cheese flavor baked right in.

Pork tenderloin is the cut here, sliced into rounds and pounded into thin medallions. Tenderloin stays juicy even when pounded thin because it has so little connective tissue to toughen up. The double-dredge in flour then batter is key: that flour layer gives the batter something to grip so it doesn’t slide off in the pan.

The lemon pan sauce comes together in seconds. Once the schnitzels are plated, a squeeze of lemon juice into the hot butter deglazes all those browned bits into a simple, bright sauce that cuts through the richness.

Pro Tips

• Pound the medallions between plastic wrap to prevent tearing. Aim for about ¼ inch thick
• Use enough butter to cover the pan bottom generously. Schnitzel fries, it doesn’t just saute
• Work in batches and don’t crowd the pan. Overcrowding drops the temperature and the batter steams instead of crisping
• Serve immediately. The batter coating loses its crunch fast as it sits

Variations

• Use chicken breast instead of pork for a lighter version
• Add a splash of white wine to the pan before the lemon juice for a richer sauce
• Top with capers and a pat of butter for a piccata-style finish