Instructions

1. Pour the flour into the first shallow dish. Add a pinch of salt and pepper to season the flour, if desired.

2. Pour the beaten eggs into the second shallow dish. Add the water and stir well to incorporate.

3. Place the cracker or bread crumbs in the third shallow dish. Add a pinch of salt and pepper to season, if desired.

4. Prepare the meat for breading by cutting it into 1-inch thick pieces. Remove any visible fat and season the meat with salt and pepper. Pound the meat pieces so they are approximately ½-inch thick.

5. Pour the cooking oil into the frying pan and heat the oil over medium heat if you will be cooking the meat on the stove top. Preheat the oven to 375 degrees if you will be baking it in the oven.

6. Place one piece of meat in the flour dish. Use one hand to dredge the piece of meat completely on both sides. Pick up the piece of meat with your dry hand and carefully transfer the meat to the egg dish (without getting your fingers wet in the egg).

7. Use the other hand to coat both sides of the meat with the egg mixture. Using the same wet hand, transfer the meat to the bread crumb dish (without getting your wet fingers in the bread crumbs).

8. Use your other hand (the dry hand) to dredge the piece of meat in the bread or cracker crumbs. Flip the meat over several times to coat it completely.

9. Pick up the meat with the same dry hand and transfer it to the hot frying pan or the baking dish. Cook the meat on the stove top by cooking it on both sides until it finishes cooking inside and is golden brown on the outside. Remove from the pan and place the meat on a serving platter. Bake the meat in the oven by placing the baking dish in the hot oven and baking for approximately 20 minutes until the meat juices run clear when the meat is punctured with a fork.