SICILIAN BREADED STEAK
The only ethnic food in the World that I cannot stop eating is a family favorite that I grew up with in Detroit, Michigan. “Carne gi Mudiga” (moo-dee-gah) is what it’s called, Steak with Breading. This is one of those dishes that my mother, grandmother, grandfather and myself can make and it is irresistible, once you start eating you can’t stop until it is all gone. Well at least in my case anyway. This recipe is strictly from memory and we never used any measuring cups or measuring spoons, it was all by eye and feel and of course taste.
If you are familiar with breaded veal cutlets then this is kind of like that. Only who can afford Veal? So my family made a reasonable facsimile from low priced round steak. My opinion is that it tastes much better than veal. There were three variations that we made and enjoyed for different reasons.
The steak is all prepared the same way. Now you can eliminate the whole first phase just by telling the butcher to slice the steak very thin (-¼ inch) in thickness and tenderize it, twice. This will save a lot of time. Or you can hand flay the meat, cut to convenient sizes and beat it to death with a meat tenderizer. This is because round steak although pretty lean has a lot of stringy parts to it that make it tough and hard to chew. When I’m done with it, it melts in your mouth.
From this point it will take different paths to different types of “Breaded Steak”. There are two ways to get the “Italian seasoned bread crumbs” to stick to the meat. The quick way is to take some fresh eggs and break them into a bowl large enough to put two of the steaks in. Whip the eggs and dip the steaks into it and then take from the egg and put the steak into a bowl filled with bread crumbs, enough to cover the steak. Then directly into hot a frying pan with olive oil covering the bottom completely, don’t let high heat cause the olive oil to smoke, other oil can be used but the olive oil is the best. Then since the steaks are cut thin and tenderized they cook very quick. As soon as the surface of the steak turns a even golden brown on both sides, it is done. Take from the pan into a dish lined with paper towel to absorb the excess oil.
THE ULTIMATE RECIPE
The other method to bread the steak is to use Olive Oil instead of egg and then they can be cooked in a broiler or the best way is to put them on the grill of your bar-b-que. The grilled method demands another step and that is basting the steak with what we call a “Moy-Gyu”. A sauce we make with crushed canned tomatoes, Italian seasoning, salt, pepper, garlic, olive oil and water if needed. As the steak slowly cooks on the grill you baste each side with the sauce, I use a tablespoon not brush. With the spoon you get all those chunks of tomato and garlic right on the meat. Now you must take care that the bread crumbs don’t all come off as you turn the meat. You must make sure the bread crumbs cook to the meat before turning and they will stay on better. But again the steak is thin and will cook very quick so don’t leave them on to long or they will get tough. With a little experimenting you’ll be an old hand at it. Now you will have the best meal of your life, just add a little Greek or Italian salad, a glass of wine and a vegetable or pasta and you have a meal fit for a king, Deliciosa, Enjoy!
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