How to make
Divide the beef tenderloin into 4 pieces - about 5 oz (150 g) each. Tenderized each fillet between sheets of aluminum foil to a thickness of 3/16 (5 mm). Along the periphery of the fillets, make cuts with a sharp knife.
Roll the fillets first in flour, shake off the excess, then in beaten eggs and finally - in the breadcrumbs. Heat about 3/4″ (2 cm) of oil in a pan and fry the schnitzels on both sides.
From time to time, shake the pan during frying to allow the oil to cover the schnitzels. Drain the ready Wiener schnitzels on paper towels and serve immediately with fresh vegetables of your choice.
