Beef Borzaska | Crispy Potato-Crusted Beef Cutlets

Slice the beef sirloin into 4 equal slices, then gently and evenly pound them thin with a meat mallet (about half a centimeter thick). Season both sides lightly with salt and pepper using half of the measured seasonings.

Peel the potatoes and grate them using the coarse or medium side of a grater. Squeeze out excess moisture by hand or using a clean kitchen towel so that the coating fries up truly crispy.

Mix the grated potatoes with the beaten eggs, 2 cloves of minced garlic, the remaining salt and pepper, and 40 g of all-purpose flour until you get a thick, well-binding mixture.