These Portuguese breaded fried steaks (bifes panados) burst with flavor from the garlic and olive oil combination.
|Preparation time||2 h 15 min|
|Cooking Time||20 min|
|Ready In||2 h 35 min|
|Level of Difficulty||Easy|
4 steaks (pork, beef, veal or chicken)3 cloves of garlic2 bay leavesPiri Piri sauce (to taste)Salt (to taste)Lemon Juice (to taste)1/2 cup of bread crumbs2 eggs8 tablespoons of olive oil Get Portuguese ingredients
- Season the steaks with salt, chopped garlic, bay leaves, piri piri sauce and lemon juice (to taste).
- Marinate for a 2 to 3 hours.
- Beat the eggs into a smooth consistency.
- Dip the steaks in the bread crumbs, then dip the steaks in the beaten eggs then again in the bread crumbs.
- Fry the steaks in a pan with olive oil until they reach a golden brown color.
Pound the steak thin. Use a meat hammer for this, but you could use a rubber mallet, a rolling pin, or even an empty wine bottle. A thin steak will cook quicker and be less chewy Press the bread crumbs into the meat. Dredge the steak cutlets in bread crumbs twice, first before, then after an egg wash. The first time you dredge the steaks into the bread crumbs, use the heel of your hand to really press it in. That way, the coating will adhere better. Spoon hot oil over the steaks in the pan. You don't need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil. Help firm up the coating on top by spooning hot oil over the top before flipping the steaks.
1 year ago, Wednesday, October 12, 2022
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