I agree that pounding it after dredging in egg wash and seasoned flour is the way to go. I use either this spring loaded veggie cutter that my granparents used when they were allive (1960's and 70's) or the heel of two knives so as to really break up the meat fibers. With Sirloin, you may not need to tenderize as much as with, say, a round steak, or brisket.
The flour should be seasoned with salt, pepper, and garlic, IMHO.
Seeeeeeya; Chief Longwind of the North
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