Here are the following ingredients:
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Follow these cooking methods/directions:
Beat eggs in shallow dish or pie plate. Add bread crumbs to second shallow dish or pie plate. One at a time, dip beef slices in beaten egg and then dredge in bread crumbs until well coated. Discard any excess egg and crumbs.
Heat half the oil over medium-high heat in a large nonstick skillet. Cook breaded cutlets, in batches and add more oil to the skillet as needed, for 2 to 3 minutes per side or until golden brown. Transfer to a paper-towel lined baking sheet. Keep warm in a preheated 200°F (100°C) oven.
Dijonnaise: Meanwhile, combine mayonnaise, mustard and lemon juice in a small bowl.
Serve beef cutlets with Dijonnaise.
Tips: For simple oven roast beef, season a 3 lb (1.5 kg) Beef Sirloin Tip Oven Roast all over with coarse salt and freshly ground pepper. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1¾ to 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Serve cutlets and Dijonnaise in buns with lettuce, tomato, onion and Swiss cheese slices for a tasty sandwich version of this recipe.
Omit the Dijonnaise and serve with a store-bought garlic aioli, peri-peri sauce or barbecue sauce.