Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).

Pound the meat with a meat mallet to make the thickness even

Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)

Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside

Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece

Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!

When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan

When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)

Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil

Serve with Okonomi sauce! (which you can find online on rakuten)