Preheat oven to 350° with rack in the middle
Cut the tenderloin crosswise into 2" rounds
Place each piece between parchment paper and gently pound until they are thin cutlets (less than ¼" thick).
Set up your station with 3 separate bowls
Bowl #1 mix flour, salt, pepper and paprika.
Bowl #2 Add eggs and water and whisk to combine.
Bowl #3 Place breadcrumbs in it. You can skip Bowl #1 and put seasonings in the bread crumbs, but doing all 3 helps it all to stick better.
In medium non-stick skillet, place 2 Tbsp of oil and heat to medium temp.
Once oil starts to shimmer, dredge a cutlet in flour. Be sure to coat all sides, next dip in egg-coating both sides. Allow egg mixture to drip off, then place in bread crumbs and coat all sides.
You can coat a few and set on a plate and put in hot oil at once.
Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown.
Repeat until all cutlets are pan seared. You may need to add more oil to pan
In a large roasting pan that has a lid place a rack in the bottom of pan. (if you don't have a rack, you can crumple aluminum foil and place it in the bottom of the pan) You want the cutlets elevated from bottom of pan about 1".
Place approx ½-1 cup of water in bottom of pan. You don't want the cutlets resting in the water!
Take pan seared cutlets and place on top of rack or foil. It is ok to stack the cutlets if you made alot of them. Just make sure they do not touch the water.
Cover the pan tightly with aluminum foil and then the lid. You want to steam these cutlets. This is what makes them tender
Bake for 40 minutes
Remove from oven and gently remove from pan. Serve immediately.
