Makes 6 Servings
Cooking + Prep Time: 40 minutes


1 pound of top round fillets, large, sliced – you may substitute
beef tenderloin fillets if you like


3/4 cup of flour, all-purpose
1 & 2/3 cups of breadcrumbs
2 beaten eggs, large
1 tsp. of salt, kosher
1 tsp. of garlic powder
1 tsp. of onion powder
2 tsp. of thyme, dried
2/3 to 1/2 cup of oil, vegetable
Chimichurri, prepared

Pound fillets out with meat mallet till they are 1/8 to 1/4” thick. Dry fillets
with paper towels. Set them aside.

In three separate, wide bowls, add the flour to first, the eggs to second and breadcrumbs to third bowl.
Season the breadcrumbs with garlic powder, onion powder & 1 tsp. kosher salt.
Dip fillets one after another into flour, coating fully.

Dip into eggs, and then into breadcrumbs.
Pat the breadcrumbs so they stick to meat.
Stack the fillets on one plate till you’re ready for frying.
Separate them with paper towels to avoid sticking.
Heat skillet and oil on med-high.

When heated, fry fillets in batches of two or three for three minutes per side, till breadcrumbs are crunchy and golden brown.

Drain fillets on layers of paper towels.

Serve promptly.

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