Emeril's funky fried steak

Yield: 4 servings

Measure Ingredient
1.00 pounds beef cutlets -; (four 4-oz cutlets)
1 \N southwest spice; see * note
1½ cup flour
2.00 \N eggs; slightly beaten
1 \N vegetable; oil for frying
2.00 cup roasted garlic mashed potatoes; hot
½ cup emeril's worcestershire sauce
1.00 cup white gravy; for the steaks
1 \N === garnish ===
1.00 tablespoon chopped chives
1 \N brunoise peppers

* NOte: See the “Southwest Spice - {Emeril's Southwest Seasoning}” recipe which is included in this collection.

In a cast-iron skillet, preheat the oil. Heavily season each side of the cutlets with the Southwest Spice - {Emeril's Southwest Seasoning}. Season the flour with the Southwest seasoning. Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off. Dredge the cutlets back into the flour, coating each side completely. Place the cutlets in the hot oil. Fry the steaks for 3 to 4 minutes on each side. Remove from the oil and drain on paper-lined plate. Season the steaks with salt and pepper. Mound the potatoes in the center of the plate. Drizzle Worcestershire sauce around the potatoes. Lay the steaks on top of the potatoes. Spoon the gravy over the steak. Garnish with chives and brunoise peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2418 broadcast 01-15-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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