2 whole tenderloins
2 whole tenderloinspounded flat
¾ cup breadcrumbs
¼ cup parmesan cheese
1 teaspoon Italian seasoning
½ cup all-purpose flour
2 large eggs beaten with 1 tablespoon water
Salt and pepper to taste
½ cup vegetable oil
Lemon wedges fresh parsley and additional parmesan cheese for serving
Trim away any fat from the tenderloins. Pound the meat to about a ¼ inch thickness with a meat mallet. Season well on both sides with salt and pepper.
Mix ¼ cup parmesan cheese and the Italian seasoning into the breadcrumbs in a shallow dish. Whisk the eggs with a tablespoon of water. Add the flour to a separate shallow dish. Heat the oil in a skillet over medium heat.
Dredge the meat on all sides in the all-purpose flour. Next, dip the meat into the egg wash. Immediately dredge in the breadcrumb parmesan mixture. Gently lower the tenderloins into the hot oil, taking care not to splash oil from the pan. Fry for 3-5 minutes per side to desired doneness. Serve with pasta or risotto and a salad.