1 pound beef cutlets, thinly sliced
salt and pepper to taste
2 eggs, beaten seasoned with salt and pepper
1 tablespoon of water
1 cup italian seasoned bread crumbs
add more if you need it
1/4 cup grated Romano cheese
1/2 cup vegetable oil or olive oil
add more as needed when frying
Directions:
In a small bowl mix bread crumbs,
grated Romano cheese.
In another bowl beat eggs
with the one tablespoon of water.
Season the beef on both sides with salt and pepper,
dip in the egg mixture and let excess drip off,
then dredge on both sides in the bread
crumbs mixture coating well.
In a frying pan heat oil on medium heat.
Cook on both sides until golden brown.
Drain on paper towels.
Mom used to serve them on the side
when she used to make spaghetti and sauce.
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