Crispy Breaded Beef Cutlet

Prep: 15 min, Cook: 30 min

4 Servings

Ingredients

• 1 1/2 lb. thin sliced tip steak (4 pieces)
• 1 teaspoon salt
• 1/2 tsp garlic powder
• 4 eggs, well beaten
• 1-2 tsp hot sauce
• 1 cup flour
• 2 tsp black pepper
• 1 sleeve Saltine crackers, crushed to make about 4 cups of crumbs
• 1/2 cup vegetable oil for frying

Directions

1. Lay each piece of steak on a cutting board and season with salt and garlic powder (if steaks are too thick, gently pound steaks thin to about 1/3″ before seasoning).
2. Mix the flour with the black pepper and put it on a plate.
3. In a shallow bowl, beat the eggs well and mix in hot sauce.
4. Finely crush the crackers to make crumbs and put them on a plate.
5. Start breading steaks in this order: egg, flour, egg, crackers. (make sure to let excess egg drip off).
6. Set them aside while you heat your oil in a large skillet, over high heat to 320-340 °F. When it’s hot enough, a piece of cracker crumb will sizzle when tossed in.
7. Fry steaks without crowding them, one or two at a time. Cook for about 3 minutes, then flip steaks and reduce the heat to medium-high and cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.
8. Keep warm in oven if necessary, while you cook the rest. Serve topped with gravy.