Slice the Tenderloin and flatten to the desired thickness.
Pass through a mixture of eggs, garlic, parsley, salt, and pepper, and then coat with breadcrumbs.
Fry until golden brown. In a separate pan, confit cherry tomatoes with oregano and pepper.
Press the tomatoes onto the milanesas, add a few mozzarella bocconcini, and melt using a torch.
Add basil for a fresh touch, and you’re ready to enjoy!