2 large eggs, beaten
1 teaspoon salt
½ teaspoon garlic powder
¼ cup milk
1 ½ pounds beef steak, about 1/2? thick, tenderized
1 cup plain flour
1 cup breadcrumbs (In a pinch I’ve used finely crushed crackers and the results are delicious)
Vegetable oil for frying
1. In a large, shallow bowl, combine the eggs, salt, garlic powder and milk and set aside. Place the flour and breadcrumbs in two separate plates.
2. Pour enough vegetable oil in a large frying pan to be about 1” deep and place over medium high heat. Cut the steak in 4 – 6 equal pieces.
3.Dredge each piece of meat in the flour then the egg mixture, then finally through the breadcrumbs. When the oil is preheated to medium high, place each piece of steak into the hot oil (steak should immediately sizzle when it is dipped into the oil).
4. Test by dropping in a few crumbs; if they sizzle, the oil is hot (about 375). Cover and cook breaded steak on each side for approximately 6 minutes or until it is a golden brown.
5. Drain on a triple thickness of kitchen roll. Transfer to an ovenproof dish and keep warm in the oven until ready to serve.