Breaded Beef Lemon Steaks Recipes

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

Steps:

• Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
• Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

Steps:

• 1. Take sliced steaks and lightly pound each side,and place in evaporated milk making sure meat is covered with milk.Refrigerate 4 hours to overnight covered tightly,
• 2. When ready to cook,remove each slice and bread thickly in Italian bread crumbs.set aside
• 3. Add oil of choice in pan heating oil,place steaks in pan and cook till golden brown,remove from pan. Squeeze fresh lemon juice over steaks,and serve with sliced lemon, can keep slices warm in 200' oven

Steps:

• Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
• This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
• If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
• Mix the eggs and water in a large bowl.
• On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
• If you run out of egg or bread crumb mixture just make a little more.
• Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
• Drain on paper towels.
• Add more oil to the pan as needed.
• Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.

Steps:

• Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
• In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
• In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.