Beef cutlets as chicken fried steaks 2-3 eggs whisked in a bowl Dry seasoning mixture: 1/2 -3/4 cup of bread crumbs (I use plain bread crumbs) 2-3 Tbsp Parmesan cheese 1 Tbsp Onion powder 1 Tbsp Garlic Powder 2 Tbsp Tony Chachere’s Original Creole Seasoning 1 tsp Salt 1/2 tsp  pepper 2-3 Tbsp Olive Oil 2-3 Tbsp Unsalted Butter After thawing cutlets, tenderize with a neat hammer until about 1/8 inch thick. Dip each cutlet in the beaten eggs. Mix all dry ingredients together. Then dip egg soaked cutlets in dry seasoning mix. In a cast iron skillet (my preference) warm up oil on low-Med. Add butter and and see temp to medium. Fry each cutlet for about 2-3 minutes a side. Place in oven on top of paper towels to keep warm while cooking the other cutlets. Great served with a white cream gravy!