Breaded slices are thin pieces of meat wrapped in a crispy golden breadcrumb coating. Before being fried, the slices are dipped in beaten egg with salt and pepper, then passed in breadcrumbs and again in the egg. Subsequently, they are plunged into boiling oil. This meat dish is very popular and often brings the whole family together, being particularly appreciated by children as well. They are delicious when eaten hot, perhaps accompanied by sautéed vegetables or salad, but they also taste good at room temperature and make an excellent sandwich filling.
There are several ways to prepare the breadcrumb coating: the slices are often first passed in flour, then in egg, and finally in breadcrumbs. However, this is the coating I prefer for lamb cutlets. When it comes to slices, I like to achieve a crispy coating that remains soft to the bite. For this reason, I choose the method I described earlier, which ensures a perfect texture.
Before presenting the recipe, I want to remind you of other particularly tasty meat courses that you might like.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 867.72 (Kcal)
- Carbohydrates 18.38 (g) of which sugars 1.56 (g)
- Proteins 22.87 (g)
- Fat 78.73 (g) of which saturated 18.90 (g)of which unsaturated 54.52 (g)
- Fibers 1.26 (g)
- Sodium 590.22 (mg)
Indicative values for a portion of 138 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
- 4 beef slices (preferably eye of round)
- 3 eggs
- to taste salt
- to taste pepper
- 1 cup breadcrumbs
- to taste vegetable oil
Tools
- 1 Bowl
- 1 Frying Pan
Preparation
If you purchased eye of round slices, they are already of the ideal size; otherwise, if you bought the whole cut, I suggest cutting each slice in half to facilitate the breading. In a deep plate, beat the eggs with salt and pepper using a fork. Dip the slices in the beaten egg. Then, one at a time, remove them from the excess egg with a fork or kitchen tongs and pass them in the breadcrumbs. Ensure the meat is completely covered with breadcrumbs, pressing with the palm of your hand to make it adhere well.
Once all the slices are breaded, pour the vegetable oil into the frying pan and heat it. When the oil is hot, dip each slice once again in the beaten egg and lay them in the pan. I recommend cooking a few slices at a time, so they do not overlap during cooking. Let one side become golden brown, then turn them over, and when the other side is also golden brown, remove them from the pan. Continue to cook the remaining slices until the preparation is complete.
NOTES
Serve the breaded slices still hot, accompanied by a few slices of lemon, which many might appreciate to add a touch of lemon juice to the meat. You can accompany the dish with a simple salad or any other vegetables, for a truly complete dish.
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