- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“Tender sirloin or rump steak steaks seasoned with salt and pepper, breaded using the triple method with wheat flour, beaten eggs, and breadcrumbs, and fried until golden. A classic recipe that combines a crispy crust and juicy meat inside.”
What you need to know
- Sequential breading in flour, egg, and breadcrumbs creates a continuous sealing layer that retains the meat's steam and blocks grease.
- The thin cutting of the fillets ensures the meat reaches a tender point exactly when the crust is golden.
- Frying at a controlled temperature prevents the flour from burning before the inside is fully cooked.
Ingredients
Main
- 500g of sirloin or strip steak
- 2 eggs
- 1 cup of breadcrumbs
- 1 cup all-purpose flour
- Salt and pepper to taste
- Oil for frying
Instructions
Principal
- Start by cutting the steaks into thin fillets, if necessary, and season with salt and pepper.
- On a plate, place the wheat flour and set aside.
- In a bowl, beat the eggs with a fork until uniform.
- In another plate, place the breadcrumbs.
- Dredge each steak first in all-purpose flour, then in beaten eggs, and finally in breadcrumbs.
- Aqueça o óleo em uma frigideira em fogo médio.
- Fry the breaded steaks for approximately 3-4 minutes on each side, or until golden and crispy.
- Remove the steaks from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve immediately with side dishes to taste.
Chef's tips
- Lightly beat the steaks with a meat mallet to even out the thickness and break tougher fibers.
- Press the breadcrumbs firmly against the meat with the palms of your hands to fix the crust and prevent it from coming off during frying.
- Let the breaded steaks rest in the refrigerator for 15 minutes before frying to firm up the coating layer.
Variations
- Mix half a cup of finely grated parmesan cheese into the breadcrumbs to give a toasted flavor and umami.
- Add minced garlic or dried oregano and lemon zest to the beaten eggs to flavor the meat.
- Cover the fried steaks with homemade tomato sauce and mozzarella cheese and gratinate in the oven to turn them into chicken parmigiana.
Substitutions
- The sirloin and the strip steak can be replaced by thinly pounded bottom round or sliced filet mignon.
- Common breadcrumbs can be swapped for Japanese panko for a larger-flaked and airier crust.
- Traditional soybean vegetable oil can be replaced by corn or cottonseed oil to withstand high temperatures.
How to store
Store the fried steaks in the refrigerator in a closed container lined with paper towels for up to 2 days. Reheat in the preheated oven at 200°C or in the airfryer for 5 minutes; avoid the microwave so as not to make the crust rubbery.
Can it be frozen?
The ideal is to freeze the already breaded cutlets still raw, separated by plastic sheets on a baking sheet for 2 hours and then bagged for up to 3 months. Fry directly frozen in oil at 170°C over low heat.
What to serve with
Serve accompanied by fresh white rice, well-seasoned pinto beans, rustic mashed potatoes, and lettuce salad with tomatoes and onion rings.
Frequently asked questions
Can I bake breaded steaks in the oven instead of frying?
Yes, place on a baking sheet greased with olive oil and bake at 200°C for about 20 minutes, turning halfway through until golden brown.
How do I know the ideal oil temperature for frying?
The oil should be between 175°C and 180°C; when placing a match or a piece of flour, the oil should bubble actively without burning immediately.
Do I need to season the breadcrumbs too?
Yes, adding a pinch of salt and pepper to the wheat flour and breadcrumbs enhances the flavor of each layer of the breading.
Why does the crust of the breaded steak come off during frying?
The crust comes off if the steak is too wet when passing through the wheat flour or if the meat is placed in oil that is too cold.
