My favorite backstrap recipe!

Cut your backstraps (butterfly cuts) in about 1/2" thick filets. Put filets in glass bowl and pour enough milk in to cover the filets. Place covered bowl in refrigerator for a minimum of six hours.
Beat 2 or 3 eggs (depending on how many filets) in a bowl. Remove filets from bowl and pat dry with paper towel. In a cast iron skillet , melt 2 sticks of butter (real butter , anything else is an insult to this recipe)
In another bowl (or bag) put italian seasoned bread crumbs. Take filets and dip them in the egg to coat both sides and then into the bread crumbs to coat both sides and then into the skillet.
Cooking time depends on how you like it , but I cook mine until it's golden brown on one side and then flip and repeat. Add salt and pepper after you've flipped the golden side up.

Enjoy

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