M.A. Allen's Recipe for Beat-up Meat

Beat-Up Meat

Skinless chicken breasts or roundsteak fillets
1 beaten egg extended with a little milk
Enough flour to coat
Enough bread crumbs to bread
Oil or shortening

1. Coat breasts or fillets with flour.
2. Pound meat to smithereens! (Actually 1/2 inch thick.)
3. Dip into egg mixture.
4. Coat with seasoned bread crumbs
5. Fry in oil or shortening until browned.

Cook's Comments :
Doesn't take long. Will be yummy-tender.

Artwork by Ashley
© 1997

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1. Coat breasts or fillets with flour.
2. Pound meat to smithereens! (Actually 1/2 inch thick.)
3. Dip into egg mixture.
4. Coat with seasoned bread crumbs
5. Fry in oil or shortening until browned.

Cook's Comments :
Doesn't take long. Will be yummy-tender.

Background by "A+B+C GRAPHICS"

© copyright 1997-2001
mary ann allen

1. Coat breasts or fillets with flour. 2. Pound meat to smithereens! (Actually 1/2 inch thick.) 3. Dip into egg mixture. 4. Coat with seasoned bread crumbs 5. Fry in oil or shortening until browned. Cook's Comments : Doesn't take long. Will be yummy-tender.

Background by "A+B+C GRAPHICS"

© copyright 1997-2001 mary ann allen

1. Coat breasts or fillets with flour.
2. Pound meat to smithereens! (Actually 1/2 inch thick.)
3. Dip into egg mixture.
4. Coat with seasoned bread crumbs
5. Fry in oil or shortening until browned.

Cook's Comments :
Doesn't take long. Will be yummy-tender.

© copyright 1997-2001
mary ann allen