Elizabeth David says that after coating the meat in egg and breadcrumbs, they should be "fried in a plentiful amount of very good clarified butter so that the outside is crisp and golden and garnished with halves of lemon and parsely. Accompaniments are either a green salad or saute potatoes." So there we are then.
I am planning to cut my steak into six pieces and then bat them out as thinly as possible. I'll beat an egg with a crushed garlic clove and dip the steaks first in that and then into a mix of fresh white breadcrumbs and Parmesan. They need only a little olive oil for frying and a squeeze of fresh lemon juice before eating. I suppose I probably could muster up some saute potatoes but then again, Robert could easily pop into M&S on the way home for a box of Gastropub Chunky Chips...
5 comments:
Dear Sylvana,
When I read about your supper, I want to throw my own in the bin, jump in the car and drive to your house.
Well, it probably is time you and Nunhead mum came over!
was that an invitation?
it looks like one to me. but what do i know?
You have such perfect manners too! For all you know, my identical twin sister and I could be axe murderers! However we are not, just simple girls with great taste. We think your site is fab.
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