Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.