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Breaded Steaks Recipe

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This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas

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Breaded Steaks Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

2 pounds beef top sirloin tip steaks
1/2 cup all-purpose flour
2 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (15 ounces) seasoned bread crumbs
1/4 cup canola oil

Directions

Flatten steaks to 1/2-in. thickness. Cut into serving-size pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until meat reaches desired doneness. Yield: 8 servings.

Nutritional Facts 1 serving (4 ounces) equals 478 calories, 18 g fat (4 g saturated fat), 120 mg cholesterol, 968 mg sodium, 46 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Breaded Steaks in Taste of Home October/November 2000, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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