I got this recipe from my mom, who used to work at a german resturant. I tried many different meats but I found pork terderloin to be the best.I sometimes make a mushroom sauce to go on top but it is great plain.
These measurements are approximate I normally have to use more breading, egg and milk because I pound out so much meat. It freezes well.
This cake comes out moist and has a wonderful taste. I use it all the time. I use different toppings to change it up like jam, whipped cream, ice cream, fresh fruit and if I have the time I will make a cream cheese icing (Oh! so good).