| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | (4-ounce) beef cutlets | |
| Southwest seasoning mix | ||
| 1 1/2 | c | Flour |
| 2 | Eggs,; slightly beaten | |
| Vegetable oil for frying | ||
| 2 | c | Roasted garlic mashed potatoes,; hot |
| 1/2 | c | Emeril's Worcestershire sauce |
| 1 | c | White gravy for the steaks |
| Garnish: 1 tablespoon chopped chives, brunoise peppers |
INSTRUCTIONS
In a cast-iron skillet, preheat the oil. Heavily season each side of the cutlets with the Southwest seasoning, Season the flour with the Southwest seasoning. Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off. Dredge the cutlets back into the flour, coating each side completely. Place the cutlets in the hot oil. Fry the steaks for 3-4 minutes on each side. Remove from the oil and drain on paper-lined plate. Season the steaks with salt and pepper. Mound the potatoes in the center of the plate. Drizzle Worcestershire sauce around the potatoes. Lay the steaks on top of the potatoes. Spoon the gravy over the steak. Garnish chives and brunoise peppers. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2418 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:04:37 -0500 From: Meg Antczak <meginny@frontiernet.net>
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