Flatten the ribeye cuts thin with mallot and parchment paper. The thinner the better. Salt and pepper with seperating layers with parchment paper. Cover and let sit for an hour or so in refrigerator. Give you time to prep and make sides. I just made green bell peppers and onions with a corse ground mustard with an apple slaw.. forgot to take a photo before it was all gone.
Get breadcrumbs, egg wash and seasoned flour ready. Any larger container will work.
Fire up the grill and get up to 440 degrees with some high temp oil. These will cook fast being thin, 2 to 3 minutes a side. Flip and check for golden brown goodness.
