DIRECTIONS:

Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with pepper. Melt butter in nonstick pan over medium-high heat. Quickly saute cutlets, turning once, until golden brown, about 7-8 minutes total. Add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.