Wash and tenderize the meat with meat tenderizer.
***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
Pour the flour in a disposable plate.
In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
Fry the cutlets on each side until golden brown.
Serve warm with mashed potato, rice or grilled vegetables.