Thinly slice tenderloin on the diagonal into 8 pieces. Pound to 1/4 inch thickness.
Place the flour on a plate, the eggs lightly beated into a shallow bowl, and combine the bread crumbs, salt, and cheese in another bowl.
Dredge the cutlets in the flour, then in the eggs, and finally the bread crumb mixture.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Place 4 of the cutlets into the pan for 1-2 minutes per side until golden. Place on a baking sheet and wipe out the skillet. Repeat with the remaining oil and cutlets.
Bake in the oven until cooked through, about 8-10 minutes.