Breaded Beefsteak

A

• 2 pounds trimmed loin or fillet of beef

1. Wash meat with a damp cloth and cut into slices ¼-inch thick. Pound each slice with a mallet, until slices are very thin.
2. Rub well into meat the seasoning included in B. Set meat in refrigerator until cooking time.
3. Beat eggs lightly with salt.
4. Bread meat slices as follows:

   a—Dip slices in beaten eggs and drain rapidly