You don’t use salt but spices to flavour the crust on this dish.
- 1 tsp. each garlic powder and onion powder
- pinch of pepper
- 10 oz. beef cutlets
- 1 cup Panko crumbs
- 1/4 cup flour
- 2 eggs, lightly beaten
- 2 tsp. water
- 2 tbsp. olive oil
- 1 lime, cut in wedges
Combine the garlic/onion powders and pepper and sprinkle it on the cutlets.
In two separate shallow dishes, pour in the panko crumbs and flour. Beat the eggs with 2 tsp. water.
One at a time, dip the beef in the flour, making sure to shake off the excess. Dip in the eggs, and then dredge in the panko crumbs. pressing lightly to ensure it adheres.
In a large skillet, heat 1 tbsp. of the olive oil over a medium-high heat and cook the beef in two batches, adding the remaining oil, if necessary. Turn these just once until golden. Serve with the slaw (recipe follows) and lime wedges.
3 tbsp. olive oil
3 tbsp. lime juice
1 tsp. honey
1 tsp. Dijon mustard
pinch of salt and pepper
1 fennel bulb, tops removed and thinly sliced
1 carrot, peeled and shredded
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
In a large bowl, whisk together the oil, lime juice, honey, mustard, salt and pepper. Toss well to combine.
Add the carrot, onion and parsley, letting this stand for 20 minutes before service.