One of my favourite meals since childhood…steak fatina. Ask your butcher for fatina steak its very thinly sliced beef. I personally use filet mignon because I love tender meat, I flatten it out when its breaded.
Depending on how much meat u have is the amount of bread crumbs, flour and egg wash you need.
Take your fillet and with a sharp knife cut thin slices, or if your using fatina steak its already for you to bread. Take 1 egg mix in with 1/2 cup milk whisk, set aside.
On your cutting board or dish place some flour coat the steak with flour, then dip into egg wash. Coat with seasoned bread crumbs. If your using fillet this is the time to flatten the meat out with the palm of your hands.
Have all your steak ready. In a pan heat oil about 4 tbsp for 4 steaks approx. When oil is hot and add 3-4 steaks at a time depending size of steak and pan. Thin steaks cook fast, turn over cook other side.
Place on a paper towel lined plate.