Breaded Beef

Breaded Beef

11
kiddykoo 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."

Ingredients 2 h 45 m {{adjustedServings}} servings 550 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1157 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Simple Beef Pot Roast

See how to make the world’s easiest pot roast.

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Christina
7/12/2010

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! :)

James
7/12/2010

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!!!!!!!!

Tamika
7/13/2010

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