Cut the tenderloin diagonally into 1/2 inch slices. Pound between sheets of waxed paper until thin.

Mix the bread crumbs and cheese in a shallow dish.

Whisk the egg and water in a bowl.

Coat the tenderloin with the flour, shaking off the excess. Dip in the egg. Coat with the bread crumb mixture.

Heat 1/4 c. of the butter in a heavy skillet over medium heat. Add the tenderloin in batches. Cook for 3 minutes per side or until light brown and cooked through. Remove to a platter, reserving the pan drippings. Cover to keep warm.

Add the remaining 1 T. butter to the reserved pan drippings. Heat over medium heat until the butter melts. Add the apples and shallots and mix well. Saute for 5 minutes or until tender. Season with salt and pepper. Stir in the broth. Simmer for 5 minutes or until a syrupy consistency, stirring occasionally.

Arrange the tenderloin on a serving platter, spooning the apple mixture around the tenderloin. Serve immediately.