INGREDIENTS
1 (1 3/4-to-2-pound) round steak, cut no more than 1/2 inch thick, tenderized
Juice of 1 lime
DIRECTIONS
Cut meat into 8 pieces. (Pound portions to tenderize if you didn’t get the meat already tenderized.) Toss meat with lime juice and season with salt and pepper, to taste.
Lightly beat eggs with water in bowl. One at a time, dip steaks in flour, then in eggs, then in breadcrumbs. Heat oil in large, heavy skillet and fry as many steaks in pan as you can cook without crowding. Steaks should be cooked through (about 4 minutes), crisp and brown on both sides. Keep cooked steaks warm in 250-degree oven while cooking remaining steaks.
Serve hot with lime wedges for garnish. Serving suggestion: Serve with hot refried beans, sautéed summer squash, strips of roasted green chiles and salsa. Makes 4-6 servings.
Source: “The Border Cookbook” by Cheryl Alters Jamison
