This month things are cooling off and a nice recipe to keep things warm in the kitchen are these delicious Crumbed Steaks. This recipe feeds a crowd, pairs well with any sauce, with vegetables, a salad, as a Parmi, or even a Schnitzel. When GF Oats are processed, they make this beautiful fine crumb (see Fig 1) and in my opinion, are better than breadcrumbs any time. I am most definitely sold….
5 Slices Tenderised Steak (or Chicken Thighs, which have been pounded and tenderised with a mallet).
1 cup Cornflour
¼ cup Milk
½ tsp vegetable stock powder (or salt to taste), pepper and garlic
Olive Oil for frying
Lay a sheet of alfoil on your kitchen bench, crumbing makes a mess. Dip all pieces of Steak (or chicken) in the cornflour.
Refrigerate Steak or Chicken for an hour (if you are time poor, leave this step out, just be mindful to pat GF Oats Quick Oats or Traditional Oats crumbs down well.
Shallow fry until cooked (I use a temperature probe to make sure every piece is cooked properly). Pat with paper towel to remove residual oil.
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