Remove shiny membrane from surface of pork tenderloin.

Slice tenderloin into 1 1/2 ounce pieces, about 16 pieces per 1 1/2-pound tenderloin.

Gently flatten each piece using a mallet; do not pound.

Place the cutlets in a bowl and cover with buttermilk.

Refrigerate at least 15 minutes, or up to 2 hours.

While the cutlets marinate, assemble the breading station.

Fill one shallow bowl with flour and 1 teaspoon salt.

Fill another shallow bowl with eggs beaten with 1/2 cup Pecorino Romano.

Fill the last bowl with breadcrumbs mixed with a 1/4 cup Pecorino Romano, oregano and remaining salt.

Lightly dredge cutlets in flour, dip in the egg mixture, and then coat with breadcrumbs.

Repeat until all the cutlets are breaded.

Heat canola oil in a sauté pan over medium heat.

Do not overcrowd pan or cutlets will not brown properly. Cook cutlets 2 to 3 minutes per side, until browned and crisp.

Transfer cooked cutlets to a platter or drain on paper towel.

Heat olive oil in a clean sauté pan over medium heat.

Add garlic and lemon slices, Cook 2 to 3 minutes.

Stir in capers and olives, then add white wine and cook until it is reduced by half.

Add lemon juice and parsley.

Season with black pepper.

Add butter, whisking in one piece at a time, until the sauce is thickened and glossy.

Add cutlets to sauce to reheat.

Place cutlets on a platter and pour the sauce over the cutlets.