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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This one comes from Cuisine at Home Ingredients:
1 lb loin steak, trimmed |
salt and pepper |
1/2 cup all-purpose flour |
3 eggs, beaten |
2 cups fresh breadcrumbs |
1 cup roma tomato, seeded and diced |
1/4 cup red onion, diced |
3 tablespoons kalamata olives, halved |
2 tablespoons capers |
2 tablespoons fresh oregano, chopped |
2 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1/3 cup vegetable oil |
Directions:
1. Cut the steak into 2 inch pieces. Pound to about 1/4 inch thick. Season with salt and pepper.
2. Place the eggs, flour and bread crumbs in 3 dishes. Dredge the cutlets in flour, then eggs and then the bread crumbs. Transfer to a parchment lined sheet pan and chill for 30 minutes.
3. Combine the tomatoes and rest of ingredients in a bowl to be used as relish. Set aside.
4. Heat the oil in a large saute pan over medium-high heat to 350 degrees. Fry the cutlets in batches until golden, about 2 minutes per side. Drain on paper towels.
5. Top with tomato relish and serve.
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