Breaded Beef

This recipe may be used for left-over roasts of any kind, rib roast, eye roast, or pot roast.


beef, sliced 1/4 inch thick
salt and pepper
minced parsley
2 eggs
2 tablespoons milk
1 tablespoon salad oil
fine dried breadcrumbs


Spread on the slices of beef, season them with salt and pepper and sprinkle each slice with parsley and a few drops of vinegar. Let stand 10-15 minutes. Place flour in one dish; egg, milk and salad oil mixed together in another, and bread crumbs in a third. Dip the slices of beef in the flour, then the egg, then the breadcrumbs. Let stand until the crust dries a little. Heat the fat in a skillet and saute the slices until a golden brown. Serve with left-over gravy or mushroom sauce.

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