1 lb. beef cutlets (thinly sliced)
4 eggs
5 tbsp. Romano cheese
1/8 tsp. salt
1 1/4 c. corn oil
pinch of black pepper
1/8 tsp. garlic powder
1/2 tsp. parsley flakes
2 1/4 c. plain bread crumbs

In medium bowl, beat eggs, cheese, parsley, salt, garlic powder and black pepper together. Coat beef cutlets with this egg mixture. Then take cutlets out of egg mixture and bread with plain bread crumbs. In 8 inch skillet, heat 1/4 cup corn oil until very hot. (Use additional corn oil when necessary.) Fry breaded cutlets until golden brown or bake at 375 degrees until golden brown. Serves 6 to 8.