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Crispy Breaded Beef Cutlet

Prep: 15 min, Cook: 30 min

4 Servings


  • 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


  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.

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