Coated Minute Steaks - Panerad minutbiff

COATED MINUTE STEAKS
Panerad minutbiff

Minute steaks can very well be coated Before frying, that makes them extra juicy. Here I serve them with a hearty cream sauce.

Serves 4

4 slices minute steak
0.6 cup dried breadcrumbs
½ teaspoon salt
some white pepper
1 beaten egg
3 to 4 tablespoons butter or margarine

Cream sauce:
2 tablespoons flour
1 cup meat bouillon
0.6 cup cream, 12% fat or the like
½ to 1 teaspoon Chinese soy sauce
salt, White pepper

Decoration:
chopped parsley


Flatten the meat slices slightly. Mix breadcrumbs and spices on a plate. Dip the meat in egg and then in breadcrumbs. Melt the fat in a frying pan and fry the meat on both sides on medium heat until golden brown and done.

Put the meat on a serving plate and keep warm.

Beat the flour into the pan and dilute with bouillon and cream. Simmer slowly for a few minutes. Flavor the sauce to taste with soy sauce, salt and pepper. Pour some of the sauce over the meat, sprinkle with parsley and serve the remaining sauce separately.

Serve with e.g. mashed potatoes, sliced tomatoes and a cabbage salad with cucumber, grated carrots, bell pepper and fresh lemon juice.

Enjoy!

Bella