Beef cutlets for dinner! Yummmmm!
My mother made these when I was a child, but she used veal. Nowadays I don’t see much veal because of some of the questionable practices in raising the calves used to make it. But, I like these beef cutlets just as well.
4 pieces tenderized beef cutlets
Coarsely crushed saltine crackers
Vegetable oil for frying (about 1/2” in the skillet)
Beat the eggs in a small flat bowl. Dip the beef in egg, then in cracker crumbs, pressing them into the meat. At this point the cutlets can be covered and refrigerated (in a single layer or with plastic wrap between layers) until time to fry them.
Heat oil to about 350 degrees, in a large skillet. Gently place cutlets into the hot oil. Cook until you can see brown around the edges, then turn and cook the other side. These thin cutlets don’t take long. Drain on a rack or paper towels. Serve immediately with mashed potatoes, catsup, salad, veggies or whatever you like.