Crispy Garlic Crumb Steak
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Source URL: allrecipes.com
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1 reviews,
average rating 4.0 / 5
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Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (and the coating) saved them from being rubbery. I did apply a second coating of crumbs, just massaged in by hand, to return some texture after pounding in the first layer.