Korean-Style Randall Lineback Scaloppine With Egg 4.000

Linda Davidson/The Washington Post

Sourced Dec 21, 2011

The meat is available at the Butcher's Block and at Society Fair (opening in early 2012), both in Alexandria.

For Korean grilled barbecue (galbi), less-tender cuts of meat are marinated in a mixture of soy sauce, sesame oil, flavorings and Asian pear, which acts as a tenderizer. (You can find this marinade at Asian markets or at some major grocery stores, such as Giant.) The marinade complements the Randall Lineback’s flavor and tenderizes the round cut in this delicious version of scaloppine.

Steamed rice and kimchi would be perfect accompaniments for this dish.

Make Ahead: The meat needs to marinate for at least 2 hours and up to 6 hours. The cutlets can be breaded several hours ahead of time, covered and refrigerated.

Servings: 4
  • 1 pound Randall Lineback eye of round or top round, cut into 1/2-inch-thick slices then pounded into 1/4-inch-thick cutlets (see headnote)
  • 1 large onion, cut into matchsticks ( julienne; 1 1/2 tp 2 cups)
  • 2 medium carrots, cut into julienne
  • 1 cup galbi sauce, such as Yissine brand (see headnote)
  • 1/2 cup flour, for coating
  • 4 large eggs, beaten with 1 tablespoon water
  • 2 1/2 cups panko (Japanese) bread crumbs
  • 8 to 10 tablespoons canola oil
  • 4 to 5 scallions, white and light-green parts, chopped (about 1/2 cup)
  • Sriracha sauce, for garnish


Combine the Randall-Lineback slices, onion, carrots and galbi sauce, stirring to coat the meat evenly. Cover and refrigerate for no less than 2 and no more than 6 hours.

Drain the meat and vegetables. Use paper towels to pat-dry the meat slices dry on both sides. Reserve the carrots and onion.

Place the flour in one medium bowl, the beaten eggs and water in a second medium bowl and the panko in a third, same-size bowl> Have at hand a large plate on which to place the breaded cutlets. One at a time, coat each cutlet with flour on both sides, shaking off any excess. Dip each cutlet in the egg mixture, allowing any excess egg to drip off. Place each cutlet in the panko, then gently press into the crumbs on both sides to coat evenly. Transfer to the plate. Keep the egg wash (about half should be left) and discard any leftover panko and flour.

Preheat the oven to 180 degrees. Line a baking sheet with several layers of paper towels and have an ovenproof platter at hand.

Heat 8 tablespoons (1/2 cup) of the oil in a large, nonstick saute pan over medium-high heat, until the oil shimmers. Saute the cutlets for 2 or 3 minutes on each side, until golden brown. Blot the cutlets on the paper towels and transfer them to the serving platter, then place in the oven to keep warm.

If there is no oil left in the pan, add one or two tablespoons of the remaining oil and heat on medium high heat until it shimmers. Saute the onions and carrots for about 3 minutes, until lightly caramelized, then transfer them to the platter, next to the cutlets.

Reduce the heat to medium; use paper towels to wipe out the pan. Spray it lightly with nonstick cooking oil spray.

Pour in the egg mixture, turning the pan to coat the bottom evenly with egg. Use a flexible spatula to push cooked egg from the outside edges toward the center of the pan, then rotate the pan to fill in the empty spaces you just created with uncooked egg. Continue that process until all of the egg is spread evenly and almost cooked. Flip the egg over, then remove it from the heat. Use the spatula to roll the egg into a loose log, then turn it out onto a cutting board. Cut it crosswise into 1/2-inch-thick strips. Loosely unfurl the strips and place them over the carrots and onion. Top the egg strips with chopped scallions; serve the scaloppine immediately, with Sriracha sauce on the side.

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Recipe Source

From Sourced columnist David Hagedorn.

Tested by David Hagedorn.

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