The Best Food

Originally Posted by Panama Girl

Breaded (chicken-fried to some of you) steak.

In order for you to understand about this recipe, you have to know that in Panama most cuts of beef are different than here. Instead of two or three thick steaks being cut from the sirloin, for example, several thinner steaks are taken (average weight per slice is about 5 oz., which is a pretty decent serving almost anywhere in the world).

So, you take your steak, pound it with a kitchen mallet to even it out to 1/2" -or thinner as your tastes may go-, sprinkle it lightly with salt, pepper and garlic powder, dredge it in some flour, then dip it in a beaten egg, coat it with bread crumbs and toss it into a hot pan with some mild olive oil to cook four to seven minutes on each side, according to how well you want it done. My dad will repeat the egg and breadcrumb dips for an extra-thick crust but I prefer not to.

You should be really careful about how much oil you're using: too much and it becomes a soggy, greasy mess; too little and the breading won't take on that appetizing golden-brown color. I make mine in a nonstick pan large enough for four steaks to fit comfortably, with barely enough oil to cover the bottom.

Once the desired degree of done-ness is achieved, you flip your breaded steak onto a plate already waiting with your side dishes of choice (I recommend a green salad and rice pilaf) and serve immediately - it's best when still steaming-hot.