Breaded Leftover Roast Beef Slices with Dijonnaise

Prepared with thin slices of cooked roast beef, these cutlets are a tasty way to use up leftovers for the next evening’s meal. Serve with a side of boiled new potatoes and steamed broccoli or on a crusty roll with lettuce, tomato and shaved red onion. You could also make this with raw fast-fry steaks or thicker-cut cooked roast beef, if preferred. Cut the recipe in half if you don’t have a full pound of leftover roast beef.
Yield 4 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 3 eggs
  • 1½ cups (375 mL) seasoned dry bread crumbs
  • 8 slices leftover Beef Sirloin Tip Oven Roast, ¼ inch (5 mm) thick (about 1 lb/500 g)
  • ½ cup (125 mL) vegetable oil, divided (approx)


  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) grainy Dijon mustard
  • 1 tsp (5 mL) fresh lemon juice

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. 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.

  2. 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.

  3. Dijonnaise: Meanwhile, combine mayonnaise, mustard and lemon juice in a small bowl.

  4. Serve beef cutlets with Dijonnaise.