This is really Italy meets Texas, Italian chicken fried steak. It’s my mom’s recipe with my embellishments! She always used fresh mint, and it really makes this an amazing dish. I just had to take a break from all the vegetables. You might be as happy as I am about that, but I doubt it.
- 8 thin slices beef center round (or whatever cut you prefer)
- All natural meat tenderizer
- Freshly ground black pepper
- Granulated garlic powder
- 1/2 cup rice flour or all-purpose flour
- 2 eggs
- 3/4 cup panko bread crumbs
- 3/4 cup grated parmesan cheese
- 2-3 TBSP finely chopped fresh mint
- 1/4 cup olive or grapeseed oil
- Lay a large piece of plastic wrap on the counter. Place steaks on the wrap with enough distance so they can spread out when you pound them. Place another sheet of plastic wrap on top of the steaks. Now pound them until they are fairly thin. If you don't have a meat pounder, use a clean piece of 2 x 4 wood and a hammer, it works really well! Lay the 2 x 4 on the plastic on the meat, and hit it with the hammer. Remove the top piece of wrap and sprinkle the meat with tenderizer, pepper and garlic powder. The meat tenderizer usually has salt in it (if so, don't use additional salt).
- In a shallow bowl, place flour
- In another shallow bowl, beat eggs.
- In another shallow bowl, combine bread crumbs, parmesan cheese, and mint.
- Taking one steak at a time, dip in flour to coat both sides, then in the egg to coat both sides, then into the bread crumb mixture, again coating both sides.
- Place coated steaks on a plate or cookie sheet.
- In a large skillet, heat oil. When oil is hot, add steaks and cook for 2-3 minutes or until brown and crispy. Turn steaks and cook an additional 2-3 minutes.
- Transfer steaks to a clean plate. It tastes better if you do NOT line the plate with a paper towel. A little oil needs to stay on the outside of the fried steaks.