Wednesday, March 16, 2016

Chicken Baked Steak

Chicken Baked Steak


2 lb eye of round roast, trimmed of all fat (I use cube steaks which are round steak triple tenderized)

1 c flour

1 ½ tsp onion powder

1 ½ tsp granulated garlic

1 ½ tsp cumin (I added this)

Salt and pepper

3 egg whites (or ¾ c egg beaters)

2/3 c skim milk

1 c defatted beef broth



1. Slice the roast into ½” thick slices. Pound to tenderize until each is about ¼” thick. In a large ziplock bag or pie pan, combine flour, 1 tsp onion powder, 1 tsp granulated garlic, salt and pepper. Mix well.

2. Combine the egg whites, skim milk and remaining onion powder, granulated garlic and additional salt and pepper in small bowl. One piece at a time, dredge the meat in flour mixture.

3. Dip in the milk mixture. Dredge again in the seasoned flour. Place on foil-covered cookie sheet.

4. Pour the beef broth into a clean spray bottle and spray the steaks until completely covered with broth. Place the cookie sheet in the oven and backe for 20 in or until brown and crispy. Serve immediately.



MY NOTES: I double dredge the steaks for a nice thick coating so double the coating items. Also, I make a couple of pans of this so that I can freeze them and reheat later. They are really good reheated with Pepper Cream Gravy. Yummers!

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