Mexican Beef Cemita | Crispy Street Sandwich

Cut the beef sirloin into 4 equal cutlets, then pound each one thin (approx. 4-5 mm thick) with a meat mallet or rolling pin so it cooks through quickly when frying and stays tender.

Season both sides of the beef cutlets with fine salt and freshly ground black pepper. In a shallow bowl, whisk the eggs with a pinch of salt, and place the breadcrumbs in another bowl.

Dredge the beef cutlets in the beaten egg, then press them thoroughly into the breadcrumbs to get an even, crispy coating.