Breaded beefsteak

  • 4 beefsteaks
  • 1 clove of crushed garlic
  • finely chopped parley
  • salt and ground black pepper to taste
  • 1 beaten egg and breadcrumbs to coat
  • oil for pan-frying
  1. Pound the steaks with a meat pounder.
  2. Put the steaks in a bowl.
  3. Season the steaks with garlic, parsley, salt and black ground pepper to taste.
  4. Cover the bowl with a plastic film.
  5. Put the bowl in the fridge for 1 hour or longer.
  6. Deep the steaks in the egg and then coat them in the breadcrumbs.
  7. Pan-fry the steaks in hot oil until golden brown.
  8. Put the steaks on a paper towel.
  9. Serve the steaks immediately.
  • A meat pounder will help tenderize the meat.
  • Choose any kind of tender meat (veal, minute steak, etc.) that you like.
  • You can replace beefsteaks with chicken breast fillets, fish fillets, minute steaks, etc