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First, ask your friendly butcher to slice you some rib eye fillet nice and thin.
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You want to be able to cook it nice and quick so you dont burn the crumbs.
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Unless of course you like rare steak, then you can go ahead and use the thick stuff.
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The Coating: This quantity will coat enough meat to feed my family of six with leftovers so if youre only cooking for two youll need to reduce the quantities unless you want to eat steak all week.
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1.Start by pouring the can of evaporated milk into a mixing bowl and whisking in the two eggs.
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2.Dump your flour into a separate bowl.
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3.In a third bowl mix together the bread crumbs, garlic salt, oregano and a few good grinds of pepper
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4.Now set up your production line.
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Starting with the flour, then egg mixture, then the crumb mixture.
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Have a plate ready at the end with some paper towel ready for your freshly crumbed steak.
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5.Start by coating your steak lightly in the flour.
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It helps the egg mixture stick better.
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I cant explain why but it does.
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Trust me.
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6.Next coat it liberally in the egg and milk mixture.
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Then of course coat it in the crumb mixture and put it on the waiting plate.
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Repeat with the remaining steaks.
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I always find its best to refrigerate it for at least a couple of hours before cooking.
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It helps the crumbs set and hopefully they wont fall off during cooking.
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7.When its time to cook, heat your pan to just over medium heat.
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Anything too hot will burn the crumbs before the steak is cooked and we dont want that.
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Melt a good amount of butter in the pan.
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Now you could use any other kind of oil but lets face it, butter tastes better!
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8.Once the pan is heated, pop your steaks in there and cook them until the crumb mixture is nice and golden, then turn them over and do the same to the other side.
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Its as simple as that!
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Dont do what I did and take leave to write the kids permission notes for school while its cooking or it might end up a little past golden.
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But it was still yummy!
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I served it with whipped potatoes peas and corn .
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Simple hearty and delicious.
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Enjoy!
