Schnitzel with Noodles

Pork tenderloin
1 egg
flour
Panko bread crumbs or cracker crumbs
salt, pepper
Noodles -- I used Trader Joe's Lemon-Pepper Pappardelle Pasta
cooking oil 
heavy skillet, preferably ovenproof

Cut the pork tenderloin into pieces about an inch thick and pound each one flat. Salt and pepper both sides of each piece.
Use three wide shallow bowls or pie plates, one each for flour, egg and crumbs. Add some salt and pepper to the flour unless you are using cracker crumbs from saltines, in which case just add pepper. Dip each flattened cutlet into flour, then egg, then crumbs. Use a fork or tongs and shake off any excess flour before putting floured cutlet into the egg.
 
Heat the skillet with enough oil to cover the bottom. Saute a few cutlets at a time until golden brown on both sides. If they are thin enough, they'll probable be done inside then, too. If not (cut one open to see), stick the skillet uncovered in the oven at 350 for 5 to 10 minutes.
Boil the noodles according to package directions.
For sauce, add white wine and butter to the skillet and stir to get the "fond" -- if there are burnt crumbs, though, remove them first! While waiting for the sauce to reduce slightly, sing a couple of choruses of "My Favorite Things."

Where I come from in the Midwest, we just call this pork tenderloin, and it also makes a great sandwich. In Germany, it's schnitzel.