|
|
|
|
|
||||||||||||
|
|
|
||||||||||||||
|
|
|
||||||||||||||
|
|
|
|
|
||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
|
|
|
||||||||||||||
|
|
|
|
|
|
|
||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
||||||||
 |
 |
 |
||||||
 |
||||||||
 |
 |
 |
||||||
 |
||||||||
 |
 |
 |
||||||
 |
||||||||
 |
 |
|||||||
 |
||||||||
 |
 |
 |
||||||
 |
||||||||
 |
 |
|||||||
 |
||||||||
 |
||||||||
 |
||||||||
 |
||||||||
 |
||||||||
|
|
|
|
|
|
|
|
|
|
Prep: 20 minutes
Cook: 10 minutes
Servings: Serves 2-4
2 large/thin round steaks
1 cup seasoned bread crumbs
1 fresh garlic clove
4 Tbsp. olive oil
1 egg
1/2 cup of milk
--- salt and black pepper
Pound steaks until they are about 1/4 inch thin. If they are already thin and tenderized this step can be skipped. Cut the steaks into desirable sizes. Create a dipping batter using the milk, egg, salt, pepper, and fresh squeezed garlic. Place the bread crumbs in a sealable container (large zip lock bag works well). Dip the steak strips into the dipping batter and then place into the bread crumb container. Shake until meat is covered evenly. For best results store over night in refrigerator or at least 15 minutes before cooking on medium heat for 2-3 minutes on each side. Serve warm with mashed potatoes and salad!
|
Copyright ©: 2006 Aquilla Hill Angus Farm |