Schnitzel (Pork Terderlion)

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.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1  pork tenderloin
• 3  cups  breadcrumbs (i like the Italian)
• 1  cup parmesan cheese
• 4  eggs
• 1⁄2 cup milk
•  oil (for cooking)

Directions

1. Cut meat into 2 inch thick peices. put one piece between plastic wrap an pound out to 1/4 inch thick, do this to all meat.
2. I put my oil in a deep frying pane. 2 inches of oil.
3. In large bowl mix bread crumbs with cheese.
4. In separate bowl beat eggs and milk.
5. Take your meat and dip it in the egg/milk mixture, and then put it in breading making sure both sides are covered. reapeat.
6. Put in hot oil and cook for about 5 mins a side, or until golden brown.
7. Let drain on wire rack for 2 mins and then put in oven to keep warm until all meat is done and ready to serve.