Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.
In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the 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. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.
Wipe out skillet. Heat 3 tablespoons of olive oil over medium-high heat. Cut the tomatoes into wedges. Add them to the skillet with the vinegar and the remaining salt and pepper. Cook for 7 minutes. Let tomatoes cool for 5 minutes.
Meanwhile, chop the lettuce and divide among individual plates. Thinly slice the cutlets and place on top of the lettuce. Puree the tomatoes, pan juices, and the remaining oil until chunky and spoon over the pork.