I was reading a recipe in a magazine at my doctor's office on Friday (Joltin' Django's been a little under the weather for over a week), just as I was being called back to get examined and jabbed with a needle. I hastily copied it down before I departed ... and I cooked it last night. It was pretty good, too.

Doctor's Office Magazine Sirloin Cutlets

Ingredients

1 lb sirloin steak
1/2 cup fresh-squeezed orange juice
1/2 cup fresh-squeezed lime
2 cloves garlic, chopped
1 tbsp cumin
1 tbsp oregano
Salt and pepper
2 eggs, beaten
1 1/2 cups plain breadcrumbs
Olive oil
1/2 cup fresh parsley, chopped

Directions

Pound steak until quite thin and cut into 3 inch by 3 inch cutlets. Place in a bowl with orange juice, lime, garlic, cumin, oregano, salt and pepper. Make sure all cutlets are well coated and place bowl in refrigerator. Refrigerate cutlets 10-15 minutes.

Dip each cutlet in egg wash, coat with breadcrumbs, and set aside on a plate. Heat 1/3 cup olive oil in a pan over medium-high heat. Place cutlets in pan and cook until well-browned on each side (about 2 minutes per side). Add more olive oil if necessary.

When cutlets have finished cooking, place on a rack and tent with aluminum foil. When all cutlets have finished cooking, place on a serving tray and garnish with parsley.