5/5
(1 Votes)
Ingredients
- 1 pound center-cut beef tenderloin, cut into 4 equal portions
- 1 cup breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano, divided
- 12 leaves sage, very thinly sliced
- 3/4 cup all-purpose flour
- 2 eggs
- 1/4 cup parsley, finely chopped
- 2 tablespoons chopped thyme
- salt
- pepper
Preparation
Step 1
Combine breadcrumbs with 1/2 cup grated cheese, sage, salt and pepper.
Set up a breading station: Place flour, salt and pepper in a shallow dish, whisk up eggs in another dish and place the breadcrumbs, 1/2 cup grated cheese, the sage, salt and pepper in a third dish. Dredge the beef slices first in flour, then egg, then breadcrumbs.
Heat remaining 4 tablespoons of oil in a nonstick skillet over medium-high heat and cook the 4 cutlets together (if pan is large enough) or heat half the oil and cook 2 cutlets at a time then repeat with the remaining oil and cutlets.