Oh, this is one of my favorite comfort foods!  Traditionally, battered in flour or corn meal and then deep fried, this recipe renovation cuts out a ton of calories without compromising much flavor at all.  It is oh so good!

Serves 2 (But it’s easy to double or triple the recipe)

Ingredients

2 medium minute steaks

1 egg

3/4 cup milk

2 tbsp Cumin

1 tbsp Goya Adobo Seasoning (Cumin flavored. The one with the green cap)

3 tbsp Garlic Powder

1 packet Goya Sazon con Achiote

Salt/Pepper

2 cups Whole wheat flour

 

Instructions

1. One by one, wrap minute steak in saran wrap and lightly pound out with a mallot or a can. Set aside.

2. In a bowl, mix egg, milk, and tsp each of salt, pepper, cumin, adobo, garlic, and paprika.

3. Next in a large bowl or plate, mix whole wheat flour and all seasonings.

4. Set out the following in this order:

Plate with pounded steaks

Bowl of egg/milk mixture

Plate of flour mixture

Large empty dish to place ready-to-cook steaks.

5. Now, in a large skillet, add about a tbsp of olive oil and heat pan on medium heat while you prep the steaks.

6.  Take a steak, dip thoroughly in egg/milk mixture.  Then coat with flour mixture.  (For a crispier crust, dip again in egg mixture and again in flour.  But keep in mind, this will add a bit more carbs and calories.) Place steak on dish.  Repeat for each steak.

7. Place steaks in sizzling pan.  The idea is to get a crunchy golden brown crust quickly.  Thin steaks take just a few minutes to cook through. 

Tips:  For slightly thicker steaks, I sear in the pan to get the golden crust and finish cooking in a 350 degree for about 15 minutes.  To cut even more calories, skip the skillet all together and put breaded steaks straight into a 400 degree oven for 15-25 minutes.  The texture won’t be quiet as crispy but it’s still very good.