Breaded Beefsteak
From Spain, Puerto Rico, Cuba & Dominican Republic
This dish is so easy & so delicious, specially if you use a tender cut to prepare it. We always serve it with french fries & sometimes we add a fried egg over the breaded steak. Of course, a green salad is de rigueur!
1 clove garlic, chopped
2 tbsps chopped parsley (I use a pinch of dried oregano)
1/2 tsp salt
1 to 1 1/4 lbs beef, sliced thinly
2 eggs, lightly beaten
Breadcrumbs
5 tbsps olive oil
In a blender or processor mix garlic, parsley and salt until finely minced. Spread this mixture on to the meat with a rubber spatula, hitting with the heel of the hand so that it adheres.
Dip the meat into the egg, then coat with the breadcrumbs. Leave for at least 20 minutes before frying.
Heat the oil in a large skillet. Over a high heat cook the meat, just until the coating browns. Keep the cooked pieces warm while frying the remaining pieces.
Servings: 4
From Spain, Puerto Rico, Cuba & Dominican Republic
This dish is so easy & so delicious, specially if you use a tender cut to prepare it. We always serve it with french fries & sometimes we add a fried egg over the breaded steak. Of course, a green salad is de rigueur!
1 clove garlic, chopped
2 tbsps chopped parsley (I use a pinch of dried oregano)
1/2 tsp salt
1 to 1 1/4 lbs beef, sliced thinly
2 eggs, lightly beaten
Breadcrumbs
5 tbsps olive oil
In a blender or processor mix garlic, parsley and salt until finely minced. Spread this mixture on to the meat with a rubber spatula, hitting with the heel of the hand so that it adheres.
Dip the meat into the egg, then coat with the breadcrumbs. Leave for at least 20 minutes before frying.
Heat the oil in a large skillet. Over a high heat cook the meat, just until the coating browns. Keep the cooked pieces warm while frying the remaining pieces.
Servings: 4
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