Sicilian style breaded round steak

Have 1-2# of thin, thin, THINLY sliced round steak seasoned with salt and pepper.  If they're not less than 1/4" thick, pound them with a meat mallet. (You can see in the photo below how thin they are.)

One at a time, dip them in:
1.) a pan of flour seasoned with S&P

then
2.) a pan of beaten eggs (2) seasoned with S & P, 1/2 tsp. garlic powder (if you want a little heat, add some cayenne here or crushed red pepper

& finally
3.) a pan of crumbs:    1 C. breadcrumbs, 1 C. Panko crumbs (if you don't use these, use regular breadcrumbs) mixed with 1/2 cup grated parmesan, 1/2 teasp. oregano, 1/2 teasp. basil, 1/4 teasp. garlic powder,  1/2 teasp. seasoned salt, 1/4 tsp. black pepper

Lay the cutlets on a large pan (& not on top of one another), cover them and chill for at least 1/2 hour (or more).

Heat olive oil (or vegetable oil) in a large skillet.  When very hot, lay the cutlets in the oil, leaving enough room so they don't crowd or overlap each other.

They'll only need to fry for a couple minutes on each side, so check them often so they don't burn! Once they're golden, turn and finish the other side the same way.  These are VERY THIN, so they won't need to cook as long as pork or chicken cutlets.

Remove & drain - then serve plain or with lemon slices (or if you have a favorite sauce)  --- and if you have any marinara you could make these into steak parmesan baked with sauce and cheese!