Recipe by kiddykoo
"Our all-time favorite meat item! Everybody who has ever had this has flipped out! It's so easy and make extra and freeze it for a meal in 5 minutes. Give it a try -- I promise you won't be disappointed! Serve with a squeeze of lemon -- fantastic hot or at room temperature."
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beef rump roast
dry bread crumbs, or more as needed
grated Parmesan cheese
vegetable oil, or as needed
I make this ALL the time! We've always called it 'breaded steaks', but it's the exact same thing. The only thing I do differently is buy the roast already cut into thin 'steaks' because my grocery store sells it like that and it makes life easier for me, lol. These are very good and I like to serve them either with pasta, lasagna, or stuffed shells or just with rice, or mashed potaotes and a salad and veggie. Definately give these a try, you won't be disappointed! :)
I'm sorry, but I wasted my ingredients and most importantly my time AND my good meat on this recipe. I followed every step to the "T". Except for freezing to cut. My meat was already thin. It just sat there in the oil. It was a mess. The flavor was bland. My fiance's mother made this before, and this recipe tastes NOTHING like hers... I think I'll stick with her recipe. I don't want to sund rude, but I am very dissatisfied... I will try to make again, maybe with a different type of meat. I just don't think breaded crumbs is for beef at all. Thanks tho. If it turns up better next time, I will rate high and try to edit this.
This is a favorite here in Florida; in the Latin community it is called Bistec Empanizado, and served with rice and beans. I love it!!!!!!!!
This is an amazing recipe.....I have always made it just like this but with cube steak......SO GOOD!
try marinating the beef slices in red wine vinegar for 1/2 hour or so before you bread them...that's how my husbands italian nana did it...yumyum
This is one of my favorite meals. I use the thin cut steak used for braccole. I also use flour as the first coating. I generously season the flour with adobo and sazon. Then I coat the meat with flour, then egg, then bread crumbs...then back in egg and bread crumbs. Gives it a nice thick coating. I serve with tomatoes slices in italian or balsamic dressing...yum!
It taste great, but I couldn't get the bread crumbs to stay on worth a . I tried pan frying, deep frying. Finally I did an oven bake and that worked better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 252
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