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Country Fried Minute Steaks

Country Fried Minute Steaks created by Dreamer in Ontario

I have no idea where I found this, but I love it. In keeping with most of my cooking, quick and easy are the key words with this recipe. I'm starting to venture into longer and more difficult recipes a bit more, so maybe later recipes will get more complicated.

Ready In:
10mins
Serves:
Units:

ingredients

  • 2 tablespoons butter or 2 tablespoons margarine
  • 4 -8 frozen cube steaks
  • 12 cup bottled Italian dressing
  • 12 cup breadcrumbs

directions

  • DO NOT DEFROST THE STEAKS, they must be frozen when cooked, otherwise they become a bit tough.
  • Melt the shortening. Lower heat to medium or medium high.
  • Dip FROZEN steaks in the Italian dressing, next into the crumbs until meat is completely covered.
  • Pan fry meat in hot shortening over medium-high heat, long enough to brown both sides, no more than 2 minutes per side, and if the steak is very thin, that would be too long!
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RECIPE MADE WITH LOVE BY

@Kayne
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@Kayne
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"I have no idea where I found this, but I love it. In keeping with most of my cooking, quick and easy are the key words with this recipe. I'm starting to venture into longer and more difficult recipes a bit more, so maybe later recipes will get more complicated."
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  1. Dreamer in Ontario
    This recipe is very tasty. I've made it twice now. I don't know if the product we get where I live is a bit different here. It's called fast fry steak and the first time I cooked it I found it to be somewhat tough. The second time I pounded it with a meat tenderizer before freezing it, then proceeded to prepare the recipe exactly as written. This was much better. We'll be having this again. Made for Every "DAY" Is A Holiday! Tag.
    Reply
  2. Dreamer in Ontario
    Country Fried Minute Steaks Created by Dreamer in Ontario
    Reply
  3. sm_39681
    I made this recipe last night for supper. Can give my highest rating : husband says it was a keeper. He also scraped the pan and took the leftovers for lunch today.
    Reply
  4. Kayne
    I have no idea where I found this, but I love it. In keeping with most of my cooking, quick and easy are the key words with this recipe. I'm starting to venture into longer and more difficult recipes a bit more, so maybe later recipes will get more complicated.
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