We use this super easy method for making delicious breaded meats (namely pork tenderloins). You can also try cube steak or thin chicken.
Ingredients:
Breading:
Flour
Salt
Pepper
Hoobly Joobly/Huskie Homicide
Egg Wash:
Eggs
Milk
Frying:
Oil
In a cast iron skillet, heat up about 1/2-1 inch of oil to medium low.
Make the egg wash by whisking up eggs and milk with a 1/1Tbsp ratio (1 egg, 1 tbsp milk) in to a bowl. It's not a science, but it seems to work for me. If it's too slimy and eggy, try 2 tbsp milk per egg. I usually go through 2-4 eggs.
To make the breading, put flour in a bowl (1-2 cups at a time for small batch, 4-5 cups for big batches). Throw in salt, pepper and Hoobly/Homicide and mix. You are going for a dirty look. Again, not a science, you just want the flour to look dirty. If you are looking for spice, feel free to drop in some ground cayenne, habanero, etc...
With one hand, dip the meat in the egg wash, and then transfer to the flour bowl. With your other hand, cover the meat with the flour mixture. With the flour hand, put the meat back in the egg wash. Use your egg hand to cover the meat in the egg wash. Transfer to the flour bowl again, and use your flour hand to get the meat covered in the flour mixture.
Place the doubly coated meat into the skillet, and let it cook for a bit. you can check it occasionally, but let it be for at least 5 minutes before checking on it. What we are going for here is a slow cook as opposed to a flash fry. Flip the meat once the side in the oil is golden brown. The second side should get golden brown pretty quickly.
Serve on french bread with Hoobly Mayo, maybe some onions, cheese and/or bacon
