Breaded steaks were on the menu at home, along with a potato omelette made by my mother when we went to the beach for the day.
We arrived at the beach, laden as we were with the table, chairs, tablecloth, and lunch boxes, eager to get into the water. We sat down to eat under the envelopment of a pine forest, with the table set and the blanket already prepared for my father’s nap, what an eighties years!
The truth is that I remember how much I enjoyed eating those breaded fillets with a piece of bolla bread; they were delicious. Today, I prepared steaks of a lifetime, but with a crunchiness that I am confident you will enjoy.
It’s as simple as adding a handful of corn cereals, the old standbys for breakfast, to the breadcrumbs we’ll be using for the breading. The rest of the process will be the same as before, and the end result is fantastic, crunchy and tasty; I highly recommend it.
- 8 sirloin steaks
- 2 cloves of garlic
- Fresh parsley
- 2 eggs
- Mild extra virgin olive oil
- Salt and freshly ground black pepper (to taste)
- Breadcrumbs for coating
- Peel the garlic cloves and slice them thinly. The fresh parsley is washed and chopped.
- We arrange the fillets on a tray and top them with garlic slices and chopped parsley. We let the meat marinate for a few minutes before battering it.
- In one bowl, we beat the eggs, and in another, we combine a generous amount of breadcrumbs and crunchy corn cereals. The fillets are first dipped in the egg, then battered with the crunchy breadcrumbs.
- For frying, we want oils with a high smoke point that oxidize (burn) slowly. This is determined by the quality of the oil used; I recommend a mild extra virgin olive oil, such as Arbequina.
- You don't need anything else to enjoy a full, tasty and healthy meal. A perfect lunch, dinner or tupperware recipe to take to work or on a picnic.
Amount Per Serving Calories 409Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 200mgSodium 208mgCarbohydrates 5gFiber 1gSugar 0gProtein 40g