Although I have not tried this with a LC "breading," it worked amazingly
well with panko (Japanese breadcrumbs).

Cut pork tenderloin into 3/8" or 1/2" slices.  Pound until thin, then use as
you would in a recipe calling for veal.

I first heard about this when someone on my local food newsgroup was asking
about Midwest-style pork tenderloin sandwiches at the State Fair here in
North Carolina.  I answered that pork tenderloin could not possibly need to
be pounded, but I missed the point!

Pork tenderloin is already tender, but pounding it gives you slices that are
thin & ready to fry up quickly.

I based the recipe on Pork Tankatsu (google it), which called for a special
sauce, but A-1 sauce worked beautifully.

BTW, the pounder/tenderizer I used was not the "hammer with pointy edges"
but the short implement designed to flatten, rather than tenderizing.

Just my $.02 worth,

Anne Lurie
Raleigh, NC