Breaded Steak with Tarragon
Bon Appetit
Breaded Steak with Tarragon
Bon Appetit
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1 pound lean chuck steak, about 3/4 inch thick and trimmed of excess fat 3 tablespoons olive oil 1/4 teaspoon pepper 4 teaspoons al purpose flour 1 egg, beaten 1 cup fresh bread crumbs mixed with 1 teaspoon dried tarragon and 1/2 teaspoon salt 2 teaspoons unsalted butter 1 lemon or lime, cut into wedges Directions: Pound the steak between two sheets of waxed paper to a thickness of 1/4 inch; cut in half crosswise. Brush the pieces all over with 1 tablespoon of the oil and lightly sprinkle both sides with the pepper and flour. Dip them into the egg and then coat with the bread crumbs. Refrigerate for 15 minutes. In a skillet large enough to hold the steaks, heat the remaining 2 tablespoons oil and the butter over high heat. Sear them for 30 seconds on each side; reduce the heat to low and cook for 3 to 4 minutes on each side, or until golden brown. Serve with lemon or lime wedges. Serves 2.
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