| 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>
A Message from our Provider:
“You’ve achieved nothing until you find God”