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This popular dish is a staple in the South and Southwest. The name refers to the style of cooking, similar to Southern fried chicken. Pounding the meat into very thin cutlets tenderizes inexpensive beef shoulder steak and reduces the cooking time. Here, the steaks are topped with an oregano-scented tomato sauce. For real comfort food, serve these fried steaks accompanied by mashed potatoes and gravy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4
Ingredients:
- 3 tablespoons olive oil
- 1 large clove garlic, cut in 3 slices
- 1 can (about 16 ounces) plum tomatoes with basil, undrained
- 4 teaspoons chopped fresh oregano, or 2 teaspoons dried oregano leaves, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup packaged plain bread crumbs
- 3 tablespoons grated Parmesan or Romano cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon paprika
- 1 large egg
- 1 tablespoon water
- 4 (1/4-inch-thick) boneless beef shoulder or round steaks (sometimes labeled as braciole), trimmed (about 4 ounces each)
Preparation:
1. In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the garlic and cook until browned. Discard the garlic.
2. Add the tomatoes and 2 teaspoons of oregano and bring to a simmer. Reduce the heat to medium. Cook for about 10 minutes, stirring occasionally, until the liquid has cooked down and the sauce is thick and chunky. Stir in the salt and pepper.
3. Meanwhile, on a sheet of waxed paper, mix the remaining 2 teaspoons oregano, the bread crumbs, cheese, parsley, red pepper, and paprika until blended. In a shallow bowl, beat the egg and water with a fork.
4. Pound each steak to 1/8 inch thickness with a mallet or rolling pin (place a heavy-duty plastic bag over the meat and pound from the center out, toward the edges).
5. Dip each cutlet into the beaten egg, then into the crumb mixture, patting the meat to make the crumbs adhere.
6. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat until hot and almost smoking. Place 2 cutlets in the skillet and cook for 2 to 3 minutes on each side, or until crisp and golden. Remove to paper towels to drain.
7. Wipe out the skillet and repeat the procedure with the remaining oil and cutlets.
8. Transfer the cutlets to serving plates and spoon over the tomato sauce. Garnish with oregano sprigs and serve right away.
Recipe Notes
• Cook extra cutlets and make them into sandwiches the next day. Just reheat in the microwave with any leftover tomato sauce and some Parmesan cheese.
SITE: American Food
