Ingredients:

  • 1.5 lb top sirloin steak, sliced into 1/2-inch thick steaks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain breadcrumbs
  • 1/4 cup vegetable oil
  • 3 tbsp butter

Instructions:

  1. Place each beef steak between two sheets of plastic wrap or parchment paper and use a meat mallet to pound the meat evenly until it is approximately 1/4 inch thick.
  2. Season both sides of the pounded beef cutlets generously with salt and pepper.
  3. Press the beef into the flour, shaking off any excess to leave a translucent coating.
  4. Dip the floured beef into the beaten eggs, ensuring the meat is completely covered.
  5. Press the beef firmly into the breadcrumbs, ensuring a light coating that allows for an air pocket to form during frying.
  6. Heat the vegetable oil and butter in a skillet over medium-high heat until the butter foams and smells nutty.
  7. Fry the beef for 2–3 minutes per side until the edges are mahogany-colored and the center is deep golden brown.
  8. Transfer the schnitzel immediately to a wire rack to maintain the crisp texture.