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Flank Steak Coated with Crumbs

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1 flank steak (1-1/2 pounds)
1 cup fine dry bread crumbs
1/2 cup freshly grated Asiago or Parmesan cheese
2 tablespoons parsley, finely chopped
1/4 teaspoon freshly ground pepper
salt to taste
2 eggs, beaten
2 tablespoons milk
1/4 cup olive oil
1/2 to 3/4 cup Marsala or dry Sherry


Cut flank steak, against the grain, into pieces approximately 2 inches by 1/2 inch. On waxed paper, combine bread crumbs, grated cheese, parsley and pepper; mix well. In a small bowl, combine beaten eggs with milk. Dip meat in egg mixture, then bread crumbs to thoroughly coat. In a large skillet, bring olive oil to medium high heat and add coated steak. Brown slowly on all sides. When the meat is browned, add Marsala or Sherry and simmer, covered for 10-15 minutes.

Makes 4 servings

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