1/3 cup Vegetable Oil
1 pound Round Steak
1/2 cup Milk
1.5 cups All Purpose Flour
Cajun Seasoning (like Tony Chachere's) to taste
Salt and Pepper to taste
Tenderize steak by pounding with a mallet. Cut into 3 inch long strips by about 1/2 inch wide. Combine egg, milk, salt and pepper in a shallow dish, stir until well blended. Combine flour and Cajun seasoning in a gallon Ziplock bag. In a large skillet over medium heat, heat the 1/3 cup Oil (or enough to cover the bottom of the pan.) Coat steak pieces in flour, shake off excess. Dip into egg mixture, then dip into flour mixture again. Fry the strips in the hot oil until golden brown, around 2-3 minutes. Transfer to a plate lined with paper towels to absorb oil. Serve, and enjoy!
Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!