This recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.
For the family of 4 you will need:
1 lb of thin sliced beef
1 teaspoon pepper
1 teaspoon salt
3 tablespoons of flour
Wash and tenderize the meat with meat tenderizer.
***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
Pour the flour in a disposable plate.
In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
Fry the cutlets on each side until golden brown.