6-8-16 very good, cut recipe in half, served on a bed of lettuce, i think would also be great with a thin pounded boneless chicken breast.
Makes: 4 servings
Prep: 20 mins
Cook: 10 mins
1/2 cup vegetable oil
1/4 cup hot pepper sauce
2 teaspoons honey
4 cups thinly sliced celery
1 large egg
1/3 cup milk
1 cup flour
Salt and pepper
4 4 ounce piece top round steak, pounded thin
1/2 cup crumbled blue cheese
In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.
In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.
In a heavy skillet, heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.
Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.
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