Chises Fried Steak
1 pound boneless beef top round steak,
cut ½ inch thick
¾ cup fine dry bread crumbs
1½ teaspoons snipped fresh basil or oregano or
½ teaspoon dried basil or oregano, crushed
½ teaspoon salt
¼ teaspoon black pepper
1 beaten egg
1 tablespoon milk
2 tablespoons cooking oil
1 small onion, sliced and separated into rings
2 tablespoons all-purpose flour
1⅓ cups milk
1. Trim fat from meat. Cut into 4 serving size pieces pieces. Place each piece of meat between 2 pieces of plastic wrap. Working from center to edges, pound meat lightly with the flat side of a meat mallet to ¼-inch thickness. Remove plastic wrap.
2. In a shallow dish or on waxed paper combine bread crumbs, basil, the ½ teaspoon salt, and the ¼ teaspoon pepper. In another shallow dish combine egg and the 1 tablespoon milk. Dip meat pieces into egg mixture, then coat with the bread crumb mixture.
3. In a 12-inch skillet cook meat, half at time, in hot oil over medium heat about 6 minutes or until brown, turning once. Add more oil, if neces-sary.) Return all meat to skillet. Reduce heat to medium-low. Cover and cook for 45 to 60 minutes more or until meat is tender. Transfer meat to a serving platter, reserving drippings in skillet.
4. For gravy, cook onion in reserved drippings until tender but not brown. Add more oil, if nec-essary.) Stir in flour. Gradually stir in the 1⅓ cups milk. Cook and stir over medium heat until thickened and bubbly, Cook and stir for 1 minute more. If desired, season to taste with additional salt and pepper. Serve gravy with meat.
Nutrition Facts per serving: 351 cal., 13 g total fat (3 g sat. fat), 108 mg choi., 578 mg sodium, 23 g carbo., 1 g fiber, 34 g pro.
Daily Values: 5% Vit. A, 3% vit. C, 17% calcium, 21% iron Exchanges: 1/ Starch, 4 Lean Meat