10 August 2009


Very thin steaks (skirt steak works) or you can use skinless chicken meat, pounded thin

Dip each steak or chicken slice in beaten egg, then in bread crumbs. Fry these in a little hot oil until done. (If you use seasoned bread crumbs it is better) Serve these in one of two ways: on a plate with refried beans and Mexican rice on the side, or serve as a sandwich on a thick roll, topped with tomato slices, avocado, and mayonnaise.

This is one of the recipes my mother-in-law, who is from Mexico, taught me. She said that in Mexico they use sour cream (or the equivalent) rather than mayo. I tried it---it's good. This recipe cooks really fast and it's VERY easy.

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