Ingredients:

  • 1.5 lbs sirloin or top round steak, sliced into 4 cutlets
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko or fine plain breadcrumbs
  • 1/4 tsp garlic powder
  • 1/2 cup neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place each steak between two sheets of plastic wrap. Use the mallet to pound the meat to a uniform thickness of 1/4 inch (6mm).
  2. Sprinkle both sides of the beef with salt and black pepper, pressing the seasoning into the meat with your fingers.
  3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder.
  4. Dredge the beef in flour (shake off excess), dip into the egg for full coverage, and press firmly into the breadcrumbs until completely covered.
  5. Pour oil into a skillet over medium-high heat until a pinch of breadcrumbs sizzles immediately upon contact.
  6. Carefully lay the cutlets in the pan and fry for 2–3 minutes per side.
  7. During the last minute of cooking, add the butter to the pan and spoon the foaming butter over the beef.