| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main dish, Beef |
1 |
Servings |
INGREDIENTS
|
|
Pam Coombes |
| 1 |
c |
Fine dry bread crumbs |
| 1/3 |
|
To 1/2 cup grated Romano or |
|
|
Parmesan cheese |
| 2 |
tb |
Finely chopped parsley |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs — beaten |
| 2 |
tb |
Milk |
| 1 1/2 |
lb |
Flank steak — tenderized |
|
|
And cut into pieces |
| 10 |
ml |
Garlic — finely chopped or |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
CA Sherry or Marsala |
INSTRUCTIONS
Combine bread crumbs, cheese, parsley, salt and pepper; mix well. Combine
beaten eggs with milk. Dip meat in egg mixture, then in bread crumb
mixture; repeat until all eggs and crumbs are used. Cook garlic in oil.
Brown meat slowly in seasoned oil. When well browned, lower heat and add
wine. Cover and simmer 10 minutes. Adventures in Wine Cookery
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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