You may know this as a breaded veal cutlet dish. This is my version, which I think is equal to any you might get in a good restaurant. It’s very simple, quick, and tasty. The cracker crumbs give a crispier coating than bread crumbs.
Pound each steak on both sides with a meat tenderizing mallet. If the steaks are very large, cut them into two pieces.
Rub each steak with olive oil on both sides, then dredge in the finely crushed cracker crumbs, packing the crumbs onto the cutlet.
Saute in canola oil and butter in a cast iron skillet over medium heat, until golden brown. Season with salt and pepper to taste.