1-1/2 lbs. pork tenderloins
1 c flour
3 eggs, beaten
1 c plain bread crumbs
1/4 c olive oil
1 tbsp butter

Cut tenderloins crosswise into 1 inch rounds. Pound the pieces gently between sheets of plastic wrap until they are thin cutlets. Dredge each piece in flour then water, then eggs, then bread crumbs. Refrigerate for 1 hour to keep the breading on better when frying. Heat the oil in a skillet over moderate heat. Add butter. Fry the cutlets a few at a time until they are golden brown. Put a rack in the bottom of a roasting pan, then crumple aluminum foil on top of the rack. Place the cutlets on top of the foil. Add 1 cup water to the bottom of the pan. Cover tightly with foil.

Bake at 350°F for 40 minutes.