Yet another backstrap recipe
03-01-2002 | 05:46 PM
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From: Winthrop NY USA
Yet another backstrap recipe
Tried this the other night.
Cut steaks from the backstrap or hind quarter about 1/4" thick, then pound them thin with a meat mallet. Season them, (I used Emeril's essence) Roll them in flour, then beaten egg, then seasoned bread crumbs.
Fry them golden brown in olive oil. Top them with mushroom gravy.
Have some bread and butter and a huge glass of milk handy and enjoy.
Cut steaks from the backstrap or hind quarter about 1/4" thick, then pound them thin with a meat mallet. Season them, (I used Emeril's essence) Roll them in flour, then beaten egg, then seasoned bread crumbs.
Fry them golden brown in olive oil. Top them with mushroom gravy.
Have some bread and butter and a huge glass of milk handy and enjoy.
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