Ingredients

• 2 sirloin steaks (about 500–600g total) 
•  1 cup plain flour 
•  2 large eggs 
•  2 tbsp milk 
•  2 cups panko breadcrumbs 
•  ½ cup grated Parmesan (optional, for richer flavour) 
•  1 tsp garlic powder
•  1 tsp smoked paprika 
•  ½ tsp dried thyme or oregano 
•  Salt and black pepper, to taste 
•  Oil for shallow frying (avocado oil or light olive oil) 
•  Lemon wedges, to serve

Method

1. Trim the sirloin of any large fat cap or sinew (a little marbling is fine). Slice each steak in half horizontally so you have 4 thinner steaks, around 1cm thick. Place each piece of steak between two sheets of baking paper and use a meat mallet or heavy-bottomed pan to gently pound out the steaks until 5mm thick. Try to apply even force everywhere to ensure it cooks evenly. Season both sides with salt. 
2. Set up a crumbing station with three plates/bowls with plain flour, whisked eggs and milk, and seasoned breadcrumbs (parmesan cheese, garlic powder, paprika and mixed herbs). 
3. Dredge each piece of beef in flour, shake off excess, evenly coat in the egg mixture, then coat in breadcrumbs. Refrigerating for 15 minutes will allow the breadcrumbs to stick to the meat. Repeat for all four steaks. 
4.  Heat a couple cm of oil in a heavy-bottomed saucepan over medium-high heat. Cook in batches to avoid overcrowding, for 2-3 minutes on each side. Ensure the meat is cooked through and the crumbs are golden brown. Drain on paper towel. To use less oil, cook the schnitzels in a pre-heated airfryer on 180 for 8 minutes on each side. 
5. Serve with salad or roast veg and a lemon wedge.