Breakfast Steaks

Name: Breakfast Steaks
Cuisine: American
Ingredients: Unsaturated oil of your choice for deep-frying; 1 large egg; 1 teaspoon water; 1 teaspoon plus 1 tablespoon vegetable oil; Salt; Pepper from the mill; Unbleached all-purpose flour; 6 small tenderloin steaks, 1½ inches in diameter and ¾ inch thick, cut out of the thin part of the cut; ½ cup fine dry bread crumbs spread on a sheet of waxed paper; ½ cup fine dry bread crumbs spread on a sheet of waxed paper; 2 tablespoons unsalted butter; 2 teaspoons fresh lemon juice; 1 tablespoon finely chopped fresh Italian parsley leaves; 6 large eggs, fried sunny side up

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

From a roadside breakfast, somewhere in Illinois in 1964; the home fries were bad and the small, deep-fried steaks were juicy and delicious. This recipe can be executed also with chicken, turkey, or veal cutlets and escalops.

Ingredients

Unsaturated oil of your choice for deep-frying
1 large egg
1 teaspoon water

Europe
Americas
France
United States
Illinois
Breakfast

Method

Preheat 3 inches of oil to 360°F. Beat together the egg, water, 1 teaspoon of the oil, and a dash each of salt and pepper. Flour the steaks all around; pat smartly to remove any excess. Brush the edges of the steaks all around with the egg mixture; roll each steak into the crumbs to coat their edges. Now brush one side of each steak and invert into the crumbs, pushing lightly; turn over, brush