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.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

550 calories; protein 40.1g 80% DV; carbohydrates 31.9g 10% DV; fat 28g 43% DV; cholesterol 121mg 40% DV; sodium 1157.1mg 46% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2010
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 grocery store sells it like that and it makes life easier for me lol. These are very good and I like to serve them either with pasta lasagna or stuffed shells or just with rice or mashed potaotes and a salad and veggie. Definately give these a try you won't be disappointed!:) Read More
(20)

Most helpful critical review

Rating: 1 stars
01/17/2011
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 just sat there in the oil. It was a mess. The flavor was bland. My fiance's mother made this before and this recipe tastes NOTHING like hers... I think I'll stick with her recipe. I don't want to sund rude but I am very dissatisfied... I will try to make again maybe with a different type of meat. I just don't think breaded crumbs is for beef at all. Thanks tho. If it turns up better next time I will rate high and try to edit this. Read More
(5)
18 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/12/2010
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 grocery store sells it like that and it makes life easier for me lol. These are very good and I like to serve them either with pasta lasagna or stuffed shells or just with rice or mashed potaotes and a salad and veggie. Definately give these a try you won't be disappointed!:) Read More
(20)
Rating: 5 stars
07/12/2010
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!!!!!!!! Read More
(17)
Rating: 5 stars
07/13/2010
This is an amazing recipe.....I have always made it just like this but with cube steak......SO GOOD! Read More
(12)
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Rating: 5 stars
08/15/2011
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 Read More
(5)
Rating: 1 stars
01/17/2011
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 just sat there in the oil. It was a mess. The flavor was bland. My fiance's mother made this before and this recipe tastes NOTHING like hers... I think I'll stick with her recipe. I don't want to sund rude but I am very dissatisfied... I will try to make again maybe with a different type of meat. I just don't think breaded crumbs is for beef at all. Thanks tho. If it turns up better next time I will rate high and try to edit this. Read More
(5)
Rating: 5 stars
09/08/2013
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 with flour then egg then bread crumbs...then back in egg and bread crumbs. Gives it a nice thick coating. I serve with tomatoes slices in italian or balsamic dressing...yum! Read More
(4)
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Rating: 2 stars
05/11/2012
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. Read More
(3)
Rating: 5 stars
10/27/2010
Very good!! Read More
(3)
Rating: 2 stars
07/30/2012
The lemon helped but the flavor was not great and the meat was as tough as could be. I won't try this again. Read More
(2)
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