Part 3/6:
The next part of the process is breading the beef. You’ll need three separate bowls: one with all-purpose flour, another with beaten eggs, and the last with breadcrumbs. For an extra crunch, you can mix in some cornstarch as well—around a quarter cup added to two cups of breadcrumbs works well.
To bread the steaks, first pass them through the flour, shaking off the excess. Next, dip them into the beaten eggs, and finally coat them with the breadcrumb mixture. Set the breaded beef aside while you preheat a frying pan with oil over medium heat.