Minute steak is, to be honest, generally not terribly good. Even cooked for less than a minute (to make it medium rare) and nicely seasoned it will usually come out tough and chewy. But, like flank steak, there are a number of ways to make it a lot more interesting, either by marinating it, or, as we are looking at in this blog, breading it.
Here we are going to do a simple breaded or Schnitzel Minute Steak served with lemon.
For this you will need minute steak, vegetable or canola oil, salt and pepper, flour, very fine bread crumbs and a couple of eggs.
First you put the flour, two eggs and bread crumbs in separate mixing bowls. The amount you will need depends on how many steaks you are making, but suffice it to say you will require enough of each to coat the steaks.
|First coat with flour|
You need to beat the eggs gently with a fork (or whisk) until well blended.
|After dipping in the egg wash, coat with bread crumbs|
You then take each steak, dip it into the flour until lightly coated on both sides, then dip it into the egg wash and finally into the bread crumbs. The egg wash will allow for the bread crumbs to adhere and you want a good coating all around.
Meanwhile, add enough oil to a frying pan so that it will be at a level about slightly more than half way up the coated steaks, but not so that they will be submerged. Heat the oil at medium-high heat until it is quite hot but not too hot. If it is not hot enough the coating will come off. If too hot it will burn. There are all sorts of methods that people have to tell them when it is just right, but, as I have often said on this blog, to me the only surefire one is practice. It varies greatly according to the size of the pan, the type of element and so forth.
Let sit for a minute or two before serving.
Serve with lemon wedges. The breaded steak tastes delicious with lemon. Alternately the steak can be put on a bun and covered with tomato sauce to make an excellent steak sandwich. Fix it up with cheese and sauteed onions or mushrooms.
This exact cooking method can also be used to Schnitzel other thin cut meats, like veal or pork. The key is that the meat is very thin. We have chosen minute steak, as this is easy to find, and very cheap as a general rule.
On a related note watch for coming blogs about Eggplant Parmigiana and the southern classic Chicken Fried Steak with Red Eye Gravy.