An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
Ingredients
- 1 plump garlic clove peeled and chopped
- 2 tbsps chopped fresh parsley
- 1/2 tsp salt
- 1-1 1/4 lbs beef sliced very thinly
- 2 free range eggs lightly beaten
- fresh breadcrumbs
- 5 tbsps olive oil
Servings:
Instructions
- Mix the garlic, parsley and salt in a blender until finely minced. Spread this mixture onto the steaks with a rubber spatula , pushing it down so it adheres to the meat.
- Dip the steaks into the egg then coat with the crumbs. Leave to sit for at least 20 minutes before frying.
- Het the oil over a high heat in a large skillet. Cook the meat only until the coating browns. Keep the cooked pieces warm until all the pieces are cooked. Serve with some sauted peppers and perhaps a fried egg.
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