Slice the tenderloin into 8 pieces and pound until they’re ¼ inch thick.
Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.
In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons of the oil for second batch. Transfer to plates.
Wipe out the skillet. Heat 1 teaspoon oil over medium-high heat. Add the tomatoes, vinegar, and remaining salt and pepper. Cook for 7 minutes; cool 5 minutes.
Divide the lettuce among plates. Thinly slice the cutlets and place atop lettuce. Puree the tomato mixture and remaining oil until chunky. Spoon over pork.