Breaded Steaks

Photo: psfreeman

This homespun, stick-to-your-ribs steak supper consists of tender steaks coated with lightly seasoned bread crumbs and fried in oil until golden brown. From Gina Mueller: Converse, Texas. Serving Accompaniments: Olive Lover's Salad, Squash and Pepper Skillet and Prune Bundt Cake. Recipe published in Taste of Home October/November 2000.

Yield: 8 servings
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  • 2 pound(s) beef top sirloin tip steaks
  • 1/2 cup(s) all-purpose flour
  • 2 eggs
  • 1 cup(s) milk
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1 15-ounce package(s) seasoned bread crumbs
  • 1/4 cup(s) canola oil


  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.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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