INGREDIENTS:
PREPARATION INSTRUCTIONS:
Thaw out steaks (round, strip, etc) and cut into whatever sized pieces you prefer. I often cut them into about 2” x 2” (that’s an incredibly rough measurement – don’t waste any meat), so that, if we so choose to make sandwiches, the fried pieces will fit nicely on the bun. Trim fat or seams off and save for simmering in water for tasty broth (another meal).
Soak steak pieces in whisked eggs (I figure about 2 eggs per pound).
Slowly heat olive oil or other preferred oil in a 10-12 inch skillet (I use cast iron).
On a separate plate, measure out about 1 cup flour or cracker crumbs per pound. Add in a bit of salt, pepper, or whatever spices you like. Grab one of the pieces of soaked meat and place in flour mixture, then tenderize the meat with your fingers very well, flip over and do the same. Oftentimes, the piece with be nearly twice the size as what you started with by this point.
Place the meat in the hot oil. I usually crowd as many pieces as I can without scrunching them, but it’s probably better to leave space around each piece. Let fry about 2-3 minutes per side, but keep an eye on and don’t have the oil too hot that it splatters!
This is such tasty, old fashioned home cooking. Steam a head of broccoli or whatever vegetable side you like. Total time won’t be more than 35 minutes unless making more than a couple pounds.