The Yummiest Crumbed Steak EVER

I have to credit my fabulous mother-in-law for this one. Yes you did read correctly. I did just call my mother-in-law fabulous. And that's because she is! I know it's a rare thing to get along with your mother-in-law but I do, and I'm so glad. It makes life much easier. Of course it also helps that we live approx. 1000km away from each other but I like to think it would be the same if she lived right next door.

I made this for dinner tonight and everyone devoured it. The main reason home made crumbed steak is so much better than the pre-prepared stuff is the meat you use. Alot of butchers like to hide cheap cuts of meat under those crumbs and there's nothing worse than taking a bite of steak to find nothing but sinew and fat. Blech!

On with the recipe..........

First, ask your friendly butcher to slice you some rib eye fillet nice and thin. You want to be able to cook it nice and quick so you don't burn the crumbs. Unless of course you like rare steak, then you can go ahead and use the thick stuff.

The Coating: This quantity will coat enough meat to feed my family of six with leftovers so if you're only cooking for two you'll need to reduce the quantities unless you want to eat steak all week.

• I can of evaporated milk
• 2 eggs
• about 1 cup of all purpose flour
• approx. 2 cups bread crumbs (packaged not fresh)
• 2 tspns garlic salt
• 1 tspn dried oregano
• cracked pepper

1. Start by pouring the can of evaporated milk into a mixing bowl and whisking in the two eggs.
2. Dump your flour into a separate bowl
3. In a third bowl mix together the bread crumbs, garlic salt, oregano and a few good grinds of pepper

Now set up your production line. Starting with the flour, then egg mixture, then the crumb mixture. Have a plate ready at the end with some paper towel ready for your freshly crumbed steak.

Start by coating your steak lightly in the flour. It helps the egg mixture stick better. I can't explain why but it does. Trust me.

Next coat it liberally in the egg and milk mixture.

Then of course coat it in the crumb mixture and put it on the waiting plate.

Repeat with the remaining steaks. It should look something like this.

I always find it's best to refrigerate it for at least a couple of hours before cooking. It helps the crumbs set and hopefully they won't fall off during cooking.

When it's time to cook, heat your pan to just over medium heat. Anything too hot will burn the crumbs before the steak is cooked and we don't want that.

Melt a good amount of butter in the pan. Now you could use any other kind of oil but lets face it, butter tastes better!

Once the pan is heated, pop your steaks in there and cook them until the crumb mixture is nice and golden, then turn them over and do the same to the other side. It's as simple as that!Don't do what I did and take leave to write the kids permission notes for school while it's cooking or it might end up a little past golden like this.
But it was still yummy!

I served it with whipped potatoes peas and corn on the cob. Simple, hearty and delicious. I hope you like it.

Love Kylie