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Breaded Sirloin

 Breaded Sirloin
This recipe calls for beef steaks to be dipped in an egg mixture, then coated in a combination of seasoned bread crumbs, grated cheese, parsley and garlic.—Sandra Lee Pippin, Aurora, Colorado
8 ServingsPrep/Total Time: 25 min.


  • 2 eggs
  • 1/2 cup 2% milk
  • 1 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds beef top sirloin steak (1-1/2 inches thick), cut into eight pieces
  • 1/4 cup canola oil
  • 4 medium ripe tomatoes, sliced
  • 8 slices part-skim mozzarella cheese
  • Lemon wedges


  • In a shallow bowl, whisk eggs and milk. In another shallow bowl,
  • combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and
  • pepper. Dip steak in egg mixture, then roll in crumb mixture.
  • In a large skillet over medium-high heat, cook steaks in oil in
  • batches for 2-3 minutes on each side or until meat is no longer
  • pink. Drain on paper towels.
  • Transfer to an ungreased baking sheet. Top beef with tomato and
  • cheese slices. Broil 4-6 in. from the heat for 1-2 minutes or until

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Breaded Sirloin (continued)

Directions (continued)

  • cheese is melted. Serve with lemon. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 391 calories, 21 g fat (7 g saturated fat), 135 mg cholesterol, 551 mg sodium, 16 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.