Step 1

Set a wire rack in a rimmed baking sheet and place in the oven on the middle rack; heat the oven to 200°F. Put the flour in a wide, shallow bowl. In a second wide, shallow bowl, beat the eggs with the 1 tablespoon oil. Put the breadcrumbs in a third wide, shallow bowl.

Step 2

Cut the pork tenderloin in 2 pieces crosswise, making the thinner end slightly larger, then cut each piece in half again. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Repeat with the 2 remaining pieces. Season each cutlet on both sides with salt and pepper.

Step 3

One at a time, coat the cutlets on both sides with flour, shaking off the excess, then dip into the eggs, turning to coat and allowing excess to drip off, then coat both sides with breadcrumbs, pressing to adhere. Place the cutlets on a large plate, stacking them if needed.

Step 4

In a large Dutch oven over medium-­high, heat the 2 cups oil and ghee (if using) to 360°F.Carefully place 1 or 2 cutlets in the oil—add only as many as will fit without overlapping—and cook, gently jostling the pot so oil flows over the cutlets, until light golden brown on both sides, 2 to 3 minutes total; use tongs to flip the cutlet(s) once about halfway through.Transfer to the prepared rack in the oven to keep warm.

Step 5

Return the oil to 350°F and cook the remaining cutlets in the same way. Serve with lingonberry preserves (if using) and lemon wedges.

Step 6

Heat the oven to 300°F with a rack in the middle position. Tear 6 to 8 plain kaiser rolls (about 1 pound) into 1-inch pieces, then distribute in an even layer on a rimmed baking sheet. Toast until completely dry but not browned, about 45 minutes, stirring every 15 minutes or so. Cool completely, then transfer to a food processor and process to fine, even crumbs, about 2 minutes. Makes about 1 cup