Breaded beef steak

Ingredients:

• Oil for frying
• 1 cup all-purpose breading, recipe below
• 0.5 cups of milk
• Four servings of pounded steak, 110g each.
• 2 cups classic gravy, recipe below
• 1 cup marinated tomato salad, recipe below

All-purpose breading

• 2 cups premium flour
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon of salt
• 0.5 tsp cayenne pepper

Classic gravy

• 110 g butter
• 0.5 cups premium flour
• 4 cups whole milk
• 2 tsp ground black pepper
• 2 teaspoons of salt
• 2 tsp Worcestershire sauce
• 0.5 tsp garlic powder

Marinated Tomato Salad

• 1 cup cherry tomatoes, halved or quartered depending on size
• 1 cup diced marinated green tomatoes
• 1/4 cup fresh parsley leaves, coarsely chopped

Preparation:

1. In a heavy-bottomed saucepan, heat 10 cm of oil over medium heat until it registers 175°C on a deep-fry thermometer.
2. Place the breadcrumbs and milk in two separate shallow bowls. Dredge the steak in the breadcrumbs, shaking off any excess, and then dip it in the milk. Dredge the steak in the breadcrumbs again, shaking off any excess, and fry until golden brown, 5–7 minutes. Transfer to a paper towel-lined plate to drain.
3. Spoon 1/2 cup of sauce into the center of each serving plate. Place a steak on top of the sauce and top each serving with 1/4 cup of marinated tomato salad.

4. Universal breading:

   
   In a medium bowl, combine flour, garlic powder, onion powder, oregano, paprika, black pepper, salt, and cayenne pepper.
   
   Exit: 2 tbsp.

5. Classic gravy:

   
   In a small saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, until the flour turns golden, 10–15 minutes. Slowly pour in the milk, stirring constantly, being careful not to create lumps. Increase the heat and cook, stirring constantly, until the sauce thickens. Add pepper, salt, Worcestershire sauce, and garlic powder.
   
   Exit: 4 tbsp.

6. Marinated Tomato Salad:

   
   Combine cherry tomatoes, pickled tomatoes, and parsley. Season with salt and pepper to taste.
   
   Exit: 2 tbsp.