Ingredients
- 1 lb Cube steaks
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 4 tbsp Vegetable oil
Sauce
- 4 tbsp Butter
- 2 tbsp Shallot sliced
- 6 oz Mushrooms sliced
- 1 tbsp Fresh thyme minced
- 2 tbsp All-purpose flour
- 1 cup Milk
- 4 tsp Lemon juice
- 2 tbsp Lemon zest
- 2 tbsp Fresh parsley chopped
Instructions
- Place the steaks on a cutting board or flat surface and cover with plastic wrap; gently pound using a mallet or rolling pin to about ¼ inch thick.
- Mix flour and salt in a medium bowl. Lightly beat the eggs in a second bowl. Place bread crumbs seasoned with salt and pepper in a third bowl.
- Dip each steak in the flour, shake off excess and then coat with egg. Finally coat with the breadcrumbs and lay out on a plate.
- In a sauté pan over medium heat, melt the butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will emit liquid, continue cooking until the liquid evaporates, about five minutes. Stir in the flour and cook for 3 more minutes.
- Add the milk one third at a time, stirring as you go until the sauce becomes thick and creamy.
- Season with salt, pepper, lemon juice and lemon zest. Remove from heat and set aside while you cook the steak.
- Heat the oil in a large sauté pan over medium heat until hot.
- Fry the steaks on both sides to golden brown. (Because they are pounded thin, they will only take 2-3 minutes on each side.)
- Once cooked, place the steaks on paper towels to drain any excess grease. At the same time place the pan with the sauce back over medium heat to get hot.
- Pour the sauce over the steak and garnish with chopped parsley.
Video
Nutrition
Calories: 414kcal | Carbohydrates: 10g | Protein: 30g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 200mg | Sodium: 231mg | Potassium: 664mg | Fiber: 1g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg
Creme Fried Steak
Ingredients
- 1 lb Cube steaks
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 4 tbsp Vegetable oil
Sauce
- 4 tbsp Butter
- 2 tbsp Shallot sliced
- 6 oz Mushrooms sliced
- 1 tbsp Fresh thyme minced
- 2 tbsp All-purpose flour
- 1 cup Milk
- 4 tsp Lemon juice
- 2 tbsp Lemon zest
- 2 tbsp Fresh parsley chopped
Instructions
- Place the steaks on a cutting board or flat surface and cover with plastic wrap; gently pound using a mallet or rolling pin to about ¼ inch thick.
- Mix flour and salt in a medium bowl. Lightly beat the eggs in a second bowl. Place bread crumbs seasoned with salt and pepper in a third bowl.
- Dip each steak in the flour, shake off excess and then coat with egg. Finally coat with the breadcrumbs and lay out on a plate.
- In a sauté pan over medium heat, melt the butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will emit liquid, continue cooking until the liquid evaporates, about five minutes. Stir in the flour and cook for 3 more minutes.
- Add the milk one third at a time, stirring as you go until the sauce becomes thick and creamy.
- Season with salt, pepper, lemon juice and lemon zest. Remove from heat and set aside while you cook the steak.
- Heat the oil in a large sauté pan over medium heat until hot.
- Fry the steaks on both sides to golden brown. (Because they are pounded thin, they will only take 2-3 minutes on each side.)
- Once cooked, place the steaks on paper towels to drain any excess grease. At the same time place the pan with the sauce back over medium heat to get hot.
- Pour the sauce over the steak and garnish with chopped parsley.
Video
Nutrition
Calories: 414kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 14gCholesterol: 200mgSodium: 231mgPotassium: 664mgFiber: 1gSugar: 5gVitamin A: 816IUVitamin C: 12mgCalcium: 124mgIron: 3mg
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