1. Fill the first shallow dish with flour. Season with salt and pepper.

2. In the second dish, make an egg wash by whisking two eggs with a little bit of water or milk to thin it out.

3. Next, place your breadcrumbs or other crumbs into the third dish.

4. Season all three of the coating with salt and black pepper. Cayenne will add a little heat if you like.

5. Trim any extra fat from the sides and then slice the tenderloin into 1/2-inch thick pieces.

6. Season the meat on both sides with salt and pepper.

7. Using the flat side of a meat pounder, pound the pork into flat pieces, about 1/4-inch thick. The pounded pork should look like veal scaloppini. Come straight down and then push away.

8. Start by dredging the meat in the flour, coating both sides and shaking off any excess.

9. The hand you use while flouring is your dry hand.

10. Then put the floured meat into the egg wash and coat it with your other hand.

11. Lay the egg-coated meat into the breadcrumbs and use your dry hand to pat the crumbs evenly onto the meat.

12. Shake off the excess and let the meat dry and rest for about 10 minutes to ensure that the coating will adhere during cooking.

13. Heat olive oil in a skillet big enough to avoid crowding.

14. Cook for about 2 minutes on the first side. Flip them when the crumbs are golden brown and cook for another minute. Dont overcook or allow the crumbs to burn.