Instructions
- Preheat oven to 350F with the rack in the middle.
- Cut the tenderloin crosswise into 2″ rounds.
- Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4” thick).
- Set up your station with 3 separate pie pans.
- In the first pie pan place the flour, salt, pepper and paprika and gently mix.
- In the middle pie pan add the eggs and water whisking to combine.
- In the last pie pan place the bread crumbs.
- In a medium non-stick skillet over medium heat add 2 tablespoon of oil.
- Once the oil starts to shimmer, dredge a cutlet in flour coating all sides.
- Next dip it in the egg flipping to get all sides wet.
- Gently lift up letting the excess egg drip off.
- Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.
- Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown.
- Continue coating and cooking in batches until they are all pan-seared.
- You will need to add more oil as you cook.
- Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it’s OK) take about 2-4’ of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1” above the bottom of the pan.
- Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets.
- Take the pan-seared cutlets and place them on top of the foil. It’s okay to stack them if you made a lot. You just don’t want them to touch the water.
- Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender.
- Bake for 40 minutes.
- Remove from the oven and gently remove.
