Cut the pork tenderloin into 8 pieces. Place each portion, one at a time, into a re-sealable bag and flatten using the flat side of a meat tenderizer or even the bottom of a pot.

Measure the cornstarch onto a plate and whisk the eggs lightly in a separate bowl. Place the breadcrumbs onto another plate and season lightly, stirring to mix.

Melt a bit of butter along with the oil in a large sauté pan over medium-high heat. Dip each pork tender portion in the cornstarch, shaking off any excess, and then dip this into the egg, followed by a complete coating of the breadcrumbs. Place the schnitzels into the hot pan (you may have to cook them in batches) and cook for about 4 minutes on each side. Serve the schnitzel with wedges of lemon on the side.

* To make gluten-free breadcrumbs, pulse stale (2-3 day old) gluten-free bread in a food processor until they are of a fine crumb. Any remaining breadcrumbs can be frozen for later use.