Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen. Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it’s the thickness of scaloppine.
Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one. Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour. Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture. Repeat for all 8 cutlets.