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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound boneless steaks thin, ¼ inch. | 2. In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs. | 3. Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour. | 4. In a large nonstick skillet, heat oil to a depth of about ¼ inch. | 5. Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
purpose flour	1/2	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
fine breadcrumb	1/2	cup		-	-	-	-
beef steak	4	thin	boneless	-	-	-	-
vegetable oil				-	-	-	-
lime	1		quartered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.