Place beef cutlets between plastic wrap and gently pound with a meat mallet until about ¼ inch thin and evenly flattened. The meat should look tender and uniform.
Season both sides with salt, pepper, and garlic powder, ensuring even coverage for balanced flavor.
Set up three bowls: flour in one, beaten eggs in another, and breadcrumbs in the third. The coating station should be ready before frying.
Dredge each cutlet in flour, dip into egg mixture, then coat thoroughly in breadcrumbs, pressing gently so crumbs stick well.
Heat oil in a frying pan over medium-high heat until it reaches about 350°F or sizzles when breadcrumbs are dropped in. The oil should be hot but not smoking.
Carefully place cutlets into the pan without overcrowding, frying 2–3 minutes per side until golden brown and crispy.
Remove cutlets and place on a wire rack or paper towels to drain excess oil while keeping them crisp.
Rest for 2–3 minutes before serving so juices settle inside the meat and coating stays crunchy.
