Sunday, July 20, 2008
1 clove of crushed garlic
finely chopped parley
salt and ground black pepper to taste
1 beaten egg and breadcrumbs to coat
oil for pan-frying
How to make Breaded beefsteak
Pound the steaks with a meat pounder.
Put the steaks in a bowl.
Season the steaks with garlic, parsley, salt and black ground pepper to taste.
Cover the bowl with a plastic film.
Put the bowl in the fridge for 1 hour or longer.
Deep the steaks in the egg and then coat them in the breadcrumbs.
Pan-fry the steaks in hot oil until golden brown.
Put the steaks on a paper towel.
Serve the steaks immediately.
A meat pounder will help tenderize the meat.
Choose any kind of tender meat (veal, minute steak, etc.) that you like.
You can replace beefsteaks with chicken breast fillets, fish fillets, minute steaks, etc