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Schnitzel (Pork Terderlion)

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“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.”
1hr 10mins

Ingredients Nutrition

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


  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.

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