Emeril's Funky Fried Steak
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
beef
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2 | cup |
mashed potatoes
|
|
| ½ | cup |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
beef
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
slightly beaten |
|
| 473 | ml |
mashed potatoes
|
|
| 118 | ml |
worcestershire sauce
|
|
Directions
In a cast-iron skillet, preheat the oil.
Heavily season each side of the cutlets with the Southwest seasoning, Season the flour with the Southwest seasoning.
Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off.
Dredge the cutlets back into the flour, coating each side completely.
Place the cutlets in the hot oil.
Fry the steaks for 3 to 4 minutes on each side.
Remove from the oil and drain on paper-lined plate.
Season the steaks with salt and pepper.
Mound the potatoes in the center of the plate.
Drizzle Worcestershire sauce around the potatoes.
Lay the steaks on top of the potatoes. Spoon the gravy over the steak.
Garnish chives and brunoise peppers.
