Swiss Steak

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds chuck steak in 1 slice (about ¾ inch thick)
  • ½


  • Put the meat on a flat surface.
  • Combine the flour, salt, pepper, and garlic and blend well. Sprinkle the flour mixture on both sides of the meat. Start pounding the steak with the side of a mallet or the bottom of a heavy skillet. The meat must be pounded thoroughly all over on both sides, pounding in as much flour as the meat will hold.
  • Heat the lard or