CHICKEN-FRIED STEAKS

1 top round steak, 1 1/2 pounds
1/3 cup all-purpose flour
2 large eggs
1/4 cup milk
1/4 teaspoon mustard
1 1/2 cups bread crumbs
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley for garnish

On a cutting board, using a sharp knife, slice meat against the grain into 1/2-inch-thick slices. Place steak slices on a sheet of plastic wrap. Cover with a second sheet and pound with a meat mallet or heavy pan until slightly flattened.

On a sheet of waxed paper, pour out flour. In a small shallow bowl, lightly beat eggs, milk, and mustard. On a second sheet of waxed paper, pour out bread crumbs.

Dip steak slices in flour, turning to coat both sides, then into egg, draining off excess. Drop in the bread crumbs, turning to coat thoroughly.

In a large nonstick skillet, heat butter and oil over medium-high heat until hot but not smoking. Cook steaks, turning once, until brown and crisp, about 4 minutes per side. Sprinkle steaks with salt and pepper. Garnish with parsley and serve.

Servings: 4