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- 1 or 1 1/2 pounds  (Angus Beef ) top round steaks, thinly sliced to 1/8 – 1/4-inch

- 2 cups breadcrumbs

- 3 eggs

- 1 cup flour

- 2 garlic cloves, minced

- 1 teaspoon ground pepper, divided

- 2 teaspoons salt, divided

- oil for frying


1) Lightly pound top round steaks to tenderize and create uniform 1/8-inch thick cutlets. Lay steaks on a sheet pan and season on both sides with half the salt and pepper. Place breadcrumbs in a casserole pan and mix with the other half of salt and pepper. In a medium mixing bowl beat eggs with the garlic.

2) Fill a high-sided skillet with about 1/2-inch of oil and heat over medium-high heat (360°F).

3) Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.

4) Fry on each side for 2 - 3 minutes or until golden brown. Set on a cooling rack or plate with paper towels to avoid excess oil.