7 large high-quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
Salt and ground black pepper

Garnishes
1 lemon, cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers, rinsed
1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)