1. Pound boneless steaks thin, ¼ inch. 2. In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs. 3. Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour. 4. In a large nonstick skillet, heat oil to a depth of about ¼ inch. 5. Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
