The taste of Provence, in the south of France, comes to you in these tender, savoury steaks. The breading is just as excellent on chicken or pork.
Makes 4 steaks, about 1 pound total weight
Combine in shallow dish:
½ tbsp Herbes de Provence Herb Blend
¼ tsp Lavender Sea Salt
1 ¼ cups bread crumbs
In another shallow dish, add 2 eggs and beat slightly
Prepare steaks by pounding with kitchen mallet (tenderizer) to a ¼ inch thickness (or purchase thinly cut steak) in pieces roughly 4″ by 4″. Lay on paper towel to absorb excess moisture (breading will not stick well if meat is wet).
Add ¼ inch of olive oil to a frying pan and heat to medium high (but not smoking)
While oil is heating, coat steaks by first dipping in bread crumb mixture, then egg. Repeat, and lay steaks in hot oil. Fry, turning carefully with spatula, until browned on both sides. Transfer to plate and keep warm until serving.
Serve with a wedge of lemon.