Pound the tenderloins to 1/8 inch thickness; set aside. Beat egg and water in pie plate; combine the cracker crumbs, paprika and dill weed in second pie plate. Dip tenderloins in crumbs, then in egg, then back in crumbs. Melt the butter in a medium size skillet; add tenderloins and cook over moderate heat until brown, about 4 minutes. Turn and cook until done, about 4 minutes. Remove meat from skillet and  keep warm. Stir  cornstarch into pan drippings; add broth and cook, stirring, until thickened and bubbly. Stir in lemon juice; cook for 1 minute longer. Spoon sauce over top of tenderloins and serve. Serves 2