500g of thinly sliced beef, about 0.5cm thick
Salt and black pepper to taste
1/2 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1 1/2 cups olive oil
500g of thinly sliced beef, about 0.5cm thick
Salt and black pepper to taste
1/2 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1 1/2 cups olive oil
Season the cutlets with salt and black pepper
Dip each cutlet into the flour, pressing gently to coat evenly
Beat the eggs like you would for an omelette
Dip the beef cutlets into the beaten eggs, letting any excess egg liquid drip off, then coat in breadcrumbs on both sides
Heat about 1/2 inch of olive oil in a large skillet over medium heat
Add three cutlets at a time and adjust the heat as needed
Flip once to cook evenly and golden brown on both sides
Remove with a slotted spoon and let drain on paper towels.
