Ingredients:
1 to 1 1/4 poundssirloin steak, thinly sliced
1 tablespoonkosher salt
1 teaspoonfreshly ground black pepper
2 large eggs, beaten to blend
1 cupItalian breadcrumbs
1/2 cupneutral oil, such as canola
2 1/2 cupsstore-bought or homemade tomato sauce
1/4 cupcoarsely grated Parmesan
10 basil leaves, chiffonade cut
Directions:
Arrange the meat on a cutting board; season with salt and pepper. Using the spiked side of a meat mallet, lightly tenderize the steak on one side.
Set up a breading station of the beaten eggs in one shallow dish and the breadcrumbs in another.
In a large skillet over medium heat, warm the oil until it shimmers. To test, drop a pinch of breadcrumbs into the oil. It should sizzle.
Dip each slice of beef into the egg, then coat with the breadcrumbs. Working in batches of 3 pieces, fry the steak for 2 to 3 minutes, until crispy and browned. Flip and fry for about 2 minutes more, until golden brown.
Transfer the steak to a paper towel-lined plate. Wipe out the pan to remove any excess breadcrumbs and pour in the sauce. Reduce the heat to medium-low and bring the sauce to a simmer. Return the meat to the sauce and turn to coat.
Arrange the steak on a platter. Garnish with the Parmesan and basil.