Breaded Steaks
Crispy breaded steaks with flavorful herbs, perfect for a hearty meal. Simple to prepare and ideal for those craving comfort food with a savory touch.
Ingredients
Instructions
- Trim fat from the steak.
- Mix flour, dried parsley, crushed oregano, salt, and pepper.
- Heat oil in a frying pan to medium-high heat.
- Dredge the steak in the seasoned flour mixture.
- Cook the steak until done and golden brown.
Tips & Substitutions
For a crispier texture, let the dredged steak sit for a few minutes before frying to allow the coating to adhere better. You can substitute the dried parsley and oregano with fresh herbs if available, adjusting the amounts accordingly. Consider adding a pinch of garlic powder or paprika to the flour for extra flavor. If you prefer a gluten-free option, use a gluten-free flour blend.
Serving Suggestions
Serve the breaded steaks with a side of mashed potatoes or a fresh salad to balance the richness. They also pair beautifully with Easy Corned Beef Hash for a hearty meal. For a complete dinner, consider adding steamed green beans or roasted vegetables to the plate. A tangy dipping sauce or gravy can elevate the dish further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat, adding a splash of oil to maintain moisture, and cook until heated through. Alternatively, you can reheat in an oven at 350°F until warm, ensuring the crust stays crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Breaded Steaks contains roughly 788 calories, with 39g protein, 54g carbohydrates, and 57g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (199% of the Daily Value), and dietary fiber (144% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 956mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of steak for this recipe?
Yes, you can use other cuts of beef like sirloin or flank steak, but ensure they are tenderized for best results. Cooking times may vary depending on the thickness of the steak, so adjust accordingly.
What oil is best for frying the breaded steak?
For frying, use oils with high smoke points like vegetable oil, canola oil, or peanut oil. These oils will allow you to achieve a golden-brown crust without burning, ensuring a delicious exterior.
How can I make the breading stick better?
To help the breading adhere, you can first dip the steak in beaten egg before dredging it in the seasoned flour mixture. This creates a better binder for the coating and enhances the crunchiness once fried.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).