Breaded Steaks Recipes

Steps:

• Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
• Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat. Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs. Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs.
• Pan-fry the steaks, however many can fit at a time, until golden brown on both sides, about 3 minutes per side. Remove the steaks from the oil and onto a baking sheet lined with a wire rack or paper towels. Season the fried steaks with salt and keep warm in the oven while you cook the rest, if need be.
• For the roasted red pepper sauce: Combine the almonds, Parmesan, oil, paprika, bell peppers, garlic and shallot in a food processor and blend until smooth, about 15 seconds. Season, and then place into a small saucepan and simmer for 5 minutes to take away the raw garlic bite and intensify the flavors. Set aside.
• For the sandwich build: Schmear some of the gorgonzola on the bottom half of the bread. Place the hot breaded steak on the cheese, then the roasted red pepper sauce and then the giardiniera. Repeat with the remaining ingredients. Cut in half and serve with extra red pepper sauce for smothering.
• Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
• Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

Steps:

• 1. 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.
• 2. 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.

Steps:

• 1. Whisk eggs and pour into pie plate or like container.
• 2. Crush crackers. (I do this by putting crackers into a ziplock bag and then use a rolling pin) Do not use food processor unless you do not like the texture of the cracker pieces. Then pour crackers into a separate container.
• 3. Season the pork steaks with salt and pepper. Dip in the egg and then dredge in the crackers, making sure they are coated well on each side.
• 4. Pre heat oven to 350 degrees. Add oil to a heated skillet and brown steaks on each side 2-3 minutes to crisp and brown the crackers. Put onto a baking sheet (Do not cover) Bake in oven 30-45 minutes (Depending on the thickness of the steaks.)

Steps:

• Cut steaks to serving size pieces.
• Flatten slightly.
• Coat with flour.
• Mix eggs with milk, salt and pepper.
• Dip floured steaks in egg mixture.
• Next dip steaks in bread crumbs.
• Cook in oil on med-hi for 3-4 minutes each side to desired doneness.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
• Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.