Golden and Crunchy Breaded Slices in a Few Minutes: here is one of the simplest and most beloved recipes from home cooking, one that is never missing from my family cookbook. Every family has its own way of preparing them, but I make them just like my mom did: with a double dip in egg and a single breadcrumb coating. This little trick makes them crunchy outside but very soft inside.
The breaded slices are a convenient and versatile second course: perfect when freshly fried, delicious even at room temperature, perhaps inside a sandwich or to take with you for lunch. My family always loves them, and I must admit, I adore them even the next day, maybe reheated in a pan with tomato, garlic, oil, and chili pepper for a more flavorful version.
To prepare them, I recommend the eye of round beef cut, tender and thin, but if you have other types of slices in the fridge, they will work just as well. The important thing is to slightly cut the tendons on the edges so they don’t curl up during cooking. Another important trick? Press the breadcrumbs well onto the meat: this way, the coating will be perfect and won’t fall off.
The convenience of this recipe is that it can be prepared in advance: you can bread all the slices and store them in the fridge covered with plastic wrap, ready to be fried when needed. A simple second course that always makes an impression, even with unexpected guests, just like the Marsala slices. These are the recipes you learn as a child and keep in your heart because they save dinner… with taste!
Before moving on to the recipe, I remind you of other quick and tasty ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 735.33 (Kcal)
- Carbohydrates 36.18 (g) of which sugars 3.09 (g)
- Proteins 25.88 (g)
- Fat 54.21 (g) of which saturated 15.57 (g)of which unsaturated 33.93 (g)
- Fibers 2.37 (g)
- Sodium 863.57 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.5 oz beef slices (preferably eye of round)
- 3 eggs
- 3.5 tbsp water
- salt
- pepper
- 2 cups breadcrumbs
- vegetable oil (for frying)
Tools
- 1 Plate
- 1 Pan
Preparation
Breaded slices are a simple and quick second course to prepare. The key part of the recipe is the breadcrumbs, which must adhere well to the meat to achieve a crispy and flavorful crust.
Start the preparation by breaking the eggs into a deep plate, adding a splash of water, a pinch of salt, and a grind of pepper. Beat well with a fork until you get a homogeneous mixture. At this point, immerse the slices of meat and let them rest for a few minutes so they absorb the flavor of the egg.
In another large container with high edges, or directly on a sheet of paper, pour the breadcrumbs. Drain one slice at a time using a fork and pass it in the breadcrumbs, covering it completely. Press with the palm of your hand to make the breadcrumbs adhere well to the entire surface. Once well-breaded, place the slice on a clean plate and repeat the process with all the others.
When all the slices are well breaded, we can proceed to cooking. Pour some vegetable oil into a non-stick pan and bring it to the ideal temperature for frying: it will be ready when, inserting a toothpick, bubbles form all around.
At this point, take one slice at a time, quickly pass it again in the beaten egg — without soaking it too much — drain it well with the fork, and immediately immerse it in the hot oil. Let it fry until golden on one side, then turn it over and cook the other side as well. Once well golden, the slices are ready!
NOTES
You can serve breaded slices with a few lemon wedges: it will add a touch of freshness that’s always welcome.
Great accompanied by a mixed salad, maybe with cherry tomatoes and some parmesan shavings.
If you want to take them outside, let them cool well and wrap them in parchment paper: they will be perfect even in a lunchbox.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I use other types of meat besides eye of round beef?
Yes, you can also use slices of chicken, turkey, or veal. The important thing is that they are thin and of good quality. Remember to cut the tendons on the edges to prevent them from curling during cooking.
How can I make the breaded slices lighter?
You can bake them in the oven or use an air fryer instead of frying them in oil. This way, they will be lighter but still retain a good crunchiness.
