| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats, Texas cooki |
8 |
Servings |
INGREDIENTS
| 8 |
|
6-ounce tenderized beef cutlets; at room temperature |
| 2 |
|
Eggs |
| 2 |
c |
Milk; at room temperature |
| 3 |
c |
Flour |
| 2 |
ts |
Threadgill's Meat Seasoning |
| 2 |
c |
Frying oil; preferably canola |
INSTRUCTIONS
Whisk eggs and milk together in a bowl and set this egg wash aside. Combine
the flour and meat seasoning in another bowl and set aside. Heat the oil in
a heavy 14-inch cast-iron skillet over medium heat to 350 degrees F. Use a
550 degree thermometer to check temperature. The oil should pop loudly when
a drop of egg wash is dropped in.
Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the
flour, then dip them back into the egg wash, and very gently place them in
the hot oil. As you carry them one at a time from the egg wash to the
skillet, hold a plate under them to catch the dripping egg wash. There'll
be a regular explosion of noisy oil a-popping.
Cook for 3 to 5 minutes, until breading is set and golden brown. Gently
turn them with a long-handled meat fork or long metal tongs. Be careful.
Cook another 3 minutes.
Carefully remove them from the skillet and drain on a platter lined with
paper towels. Let oil reheat and repeat process for other 4 cutlets.
Serve with White Cream Gravy and Mashed Potatoes.
Per serving: 224 Calories; 4g Fat (15% calories from fat); 8g Protein; 39g
Carbohydrate; 53mg Cholesterol; 44mg Sodium
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: Threadgill's - The Cookbook ISBN 1-56352-277-2
Posted to TNT Recipes Digest by BGL <cyberfun@earthlink.net> on May 16,
1998
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