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Breaded Beef

Rated as 4.06 out of 5 Stars
0

"Our all-time favorite meat item! Everybody who has ever had this has flipped out! It's so easy and make extra and freeze it for a meal in 5 minutes. Give it a try -- I promise you won't be disappointed! Serve with a squeeze of lemon -- fantastic hot or at room temperature."
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Ingredients

2 h 45 m servings 550
Original recipe yields 10 servings

Directions

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  1. Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
  2. Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
  3. Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 550 calories; 28 31.9 40.1 121 1157 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I make this ALL the time! We've always called it 'breaded steaks', but it's the exact same thing. The only thing I do differently is buy the roast already cut into thin 'steaks' because my groce...

Most helpful critical review

I'm sorry, but I wasted my ingredients and most importantly my time AND my good meat on this recipe. I followed every step to the "T". Except for freezing to cut. My meat was already thin. It ju...

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I make this ALL the time! We've always called it 'breaded steaks', but it's the exact same thing. The only thing I do differently is buy the roast already cut into thin 'steaks' because my groce...

This is a favorite here in Florida; in the Latin community it is called Bistec Empanizado, and served with rice and beans. I love it!!!!!!!!

This is an amazing recipe.....I have always made it just like this but with cube steak......SO GOOD!

try marinating the beef slices in red wine vinegar for 1/2 hour or so before you bread them...that's how my husbands italian nana did it...yumyum

I'm sorry, but I wasted my ingredients and most importantly my time AND my good meat on this recipe. I followed every step to the "T". Except for freezing to cut. My meat was already thin. It ju...

This is one of my favorite meals. I use the thin cut steak used for braccole. I also use flour as the first coating. I generously season the flour with adobo and sazon. Then I coat the meat ...

It taste great, but I couldn't get the bread crumbs to stay on worth a . I tried pan frying, deep frying. Finally I did an oven bake and that worked better.

The lemon helped but the flavor was not great and the meat was as tough as could be. I won't try this again.