Best Breaded Steaks Recipes

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

BREADED SIRLOIN STEAKS

Steps:

• Cut steaks to serving size pieces.
• Flatten slightly.
• Coat with flour.
• Mix eggs with milk, salt and pepper.
• Dip floured steaks in egg mixture.
• Next dip steaks in bread crumbs.
• Cook in oil on med-hi for 3-4 minutes each side to desired doneness.

BREADED SPAM® STEAKS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
• Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.

BREADED CALAMARI STEAKS

Steps:

• Place calamari steaks in large bowl and cover with buttermilk. Let set for 15-30 minutes.
• Whisk together eggs, Tabaso sauce and 1/2 cup of milk. Pour into flat dish or pie pan and set aside.
• Mix flour, cumin, chile powder, garlic powder and salt and pepper. Put into flat dish or pie plan and set aside.
• Put bread crumbs into flat dish or pie pan.
• Heat oil in large skillet.
• Drain calamari.
• When oil is very hot, dredge the clamari in the flour mixture, then dip into the egg and then dredge in the breadcrumbs.
• Fry in oil until golden brown on one side then immediately turn over and fry till golden brown on the other. This takes about 1-2 minutes total. Drain on paper towels.
• Serve and enjoy.

BREADED STEAKS RECIPE

Steps:

• 1. Flatten steaks to 1/2-in. thickness. Cut into serving-size pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
• 2. In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until meat reaches desired doneness.

CUBAN BREADED STEAKS

Steps:

• Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
• Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
• To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.

DOUBLE BREADED ABALONE STEAKS

Steps:

• Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
• Smash crackers into a powder and place into shallow bowl.
• Place flour in seperate shallow bowl.
• Blend eggs and sherry in put into a 3rd shallow bowl.
• Slice abalone into thin 1/4 inch steaks.
• Place sliced abalone steaks on hard surface covered with Saran Wrap.
• Tenderize both sides of steaks by pounding with meat hammer.
• Coat both sides of one abalone steak with flour.
• Dip the floured abalone steak in egg mixture.
• Coat the egg dipped abalone steak with cracker crumbs.
• Place double coated steak onto cookie sheet lined with wax paper.
• Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
• Heat olive oil in pan on medium high heat until hot.
• Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
• Turn abalone steaks gently.
• Cook for another 30 45 seconds.
• Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
• Serve hot and enjoy.

BREADED BEEF LEMON STEAKS

Steps:

• 1. Take sliced steaks and lightly pound each side,and place in evaporated milk making sure meat is covered with milk.Refrigerate 4 hours to overnight covered tightly,
• 2. When ready to cook,remove each slice and bread thickly in Italian bread crumbs.set aside
• 3. Add oil of choice in pan heating oil,place steaks in pan and cook till golden brown,remove from pan. Squeeze fresh lemon juice over steaks,and serve with sliced lemon, can keep slices warm in 200' oven

BREADED LAMB STEAKS

Steps:

• Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes.

BREADED DEER STEAKS

Steps:

• Beat steaks with a meat tenderizer mallot.
• place in egg, milk mixture.
• Now put the bread crumbs on a plate& coat them.
• Fry in frying pan with the oil hot& ready to devour the steaks.
• sprinkle with the garlic powder.
• (s& p) if desired I do.
• fry on both sides.
• keep warm in oven, now with the guck on the bottom I add onions& mushroom.
• they make for a good gravy.
• serve with mashed potatoes, veggie, salad.
• soooo good.

CRISPY BREADED TOFU STEAKS RECIPE - (4.1/5)

Steps:

• 1. Drain the tofu, and cut into your steak sized pieces. I like cutting it into two large steaks by slicing the block it in half lengthwise, but you can make any shape you like. 2. Once cut, lay the tofu pieces on a clean dishtowel, and then wrap them up in the towel. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. This is how you press the tofu to help release excess water. Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be. 3. When you are ready to make your tofu steaks, mince the garlic cloves and add them to a large flat bowl that is big enough to fit one of your tofu steaks. 4. Add the remaining sauce ingredients to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together. 5. In a separate dish that is also big enough to fit the tofu steak, add the breadcrumbs. 6. Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu. Now dip the sauced tofu steak into the breadcrumbs and use your hand to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces. 7. Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu pieces until they are golden brown on both sides, and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so I found the best technique was to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu. 8. For presentation, cut the tofu on an angle and serve with a side of your favourite BBQ sauce.