Panko Crusted Steak Fingers.
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Alright, don't linger, let's task this panko crusted steak fingers formula with 10 components which are undoubtedly easy to have, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition of Panko Crusted Steak Fingers:
- Need 1 of Cube Steak.
- You need 1 buttermilk for dipping.
- Need 1 cup - flour for dredging ( may need more depending on how many steaks you are making ).
- Need 1 - salt and pepper to taste.
- Give tsp for onion powder.
- Require tsp of paprika.
- Provide 1/2 tsp of garlic powder ( optional ).
- Prepare 1 - dry steak seasoning if desired.
- Require 1 - Panko bread crumbs.
- Give 1 oil for frying.
Panko Crusted Steak Fingers start cooking:
- Add enough oil to pan to cover steak fingers about half way..
- Heat oil to 350°F. I use electric skillet or cast iron. But any frying pan you have is fine..
- Cut cube steaks into strips or bite size pieces. Below is the bite size. I always cook both ways to please everyone lol.
- Mix the flour and seasonings together well. I always sprinkle some seasonings on my meat first and add some to flour..
- Dredge the steak in flour mixture, then buttermilk and then panko crumbs..
- Press down to adhere the panko all over steak. Dredging in flour first helps keep breading on while frying..
- Cook without crowding in hot oil. Brown on one side then flip. Brown..
- Drain on paper towels to remove excess oil. Can sprinkle more salt on if desired..
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