Beef cutlets as chicken fried steaks
2-3 eggs whisked in a bowl
Dry seasoning mixture:
1/2 -3/4 cup of bread crumbs (I use plain bread crumbs)
2-3 Tbsp Parmesan cheese
1 Tbsp Onion powder
1 Tbsp Garlic Powder
2 Tbsp Tony Chachere’s Original Creole Seasoning
1 tsp Salt
1/2 tsp pepper
2-3 Tbsp Olive Oil
2-3 Tbsp Unsalted Butter
After thawing cutlets, tenderize with a neat hammer until about 1/8 inch thick.
Dip each cutlet in the beaten eggs.
Mix all dry ingredients together. Then dip egg soaked cutlets in dry seasoning mix.
In a cast iron skillet (my preference) warm up oil on low-Med. Add butter and and see temp to medium.
Fry each cutlet for about 2-3 minutes a side.
Place in oven on top of paper towels to keep warm while cooking the other cutlets.
Great served with a white cream gravy!
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