Cut 1 1/2 pounds round steak into serving pieces, removing all fat. Cube with
a tenderizing hammer and sprinkle with salt and pepper. Dip each piece into 1 egg
beaten with 1 teaspoon water. Dip into cracker crumbs and coat well. Fry in hot
grease until brown on both sides. Drain.
Pour off grease and add 1 (8 ounce) can tomato sauce to pan and de-glaze pan.
Serve tomato sauce with cutlets.
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