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“This one comes from "Cuisine at Home"”
READY IN:
1hr
SERVES:
8
YIELD:
8 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the steak into 2 inch pieces. Pound to about 1/4 inch thick. Season with salt and pepper.
  2. Place the eggs, flour and bread crumbs in 3 dishes. Dredge the cutlets in flour, then eggs and then the bread crumbs. Transfer to a parchment lined sheet pan and chill for 30 minutes.
  3. Combine the tomatoes and rest of ingredients in a bowl to be used as relish. Set aside.
  4. Heat the oil in a large saute pan over medium-high heat to 350 degrees. Fry the cutlets in batches until golden, about 2 minutes per side. Drain on paper towels.
  5. Top with tomato relish and serve.

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