Instructions: Cut the tenderloin in half lengthwise, but do not cut all the way through.

Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes.

NOTES : This sounds a bit bland, but it is surprisingly flavorful.

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