Slice the tenderloin into 3-inch medallions.

Place each medallion between two pieces of plastic wrap. Use a mallet to flatten the medallions into thin cutlets.

Season with salt and pepper.

Add the flour into a shallow dish.

Crack the egg into a separate dish and mix with 2 tablespoons water.

Add the breadcrumbs into a third dish.

Take each cutlet and dip it first in the flour (shaking off the excess), then in the egg wash, and finally in the panko breadcrumbs. Place the cutlets onto a rack.

Heat olive oil in a skillet over medium-high heat.

Place the cutlets in the skillet. (You can do this in batches depending on the size of the skillet.) Cook until the cutlets are golden on one side, about 2 to 3 minutes.

Flip and cook until the second side is golden, about 2 to 3 minutes more.

Transfer to a platter and keep warm.

Add the greens to a bowl.

Toss with lemon juice.

Add shaved Parm and a few chopped tomatoes.

Use your hands to mound the salad onto the cutlets.