Dip the tenderloin piece into the beaten egg, and then roll it in the breadcrumbs.
Heat about 1/8" of canola oil in a frying pan.
Brown the tenderloin pieces in the pan till golden and crispy.
Put a flat rack in a baking sheet (to catch the drippings) and arrange the tenderloin pieces on the rack.
Bake in a preheated (400F) oven for 10 minutes, reduce heat to 350F and bake for another 45 minutes.
Fry till dry a lot of sliced mushrooms. Add chicken broth and bring to a boil. Dissolve 2 tablespoons of flour in 1/2 cup of cold broth and add to the pan. Bring to a boil and stir till desired thickness is reached. Season and serve with the tenderloins.