Ingredients

• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/4 head of red cabbage, cored, thinly sliced (about 2 cups)
• 1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup)
• 1/4 cup thinly sliced red onion
• 1/4 cup small dill fronds
• Kosher salt, freshly ground pepper
• 4 2-ounce slices beef top round or sirloin, pounded to 1/8" thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten to blend
• 1 cup plain dried breadcrumbs
• Vegetable oil
• Lemon wedges

Instructions

1. Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
2. Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
3. Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.