Part 4/6:
Egg Mixture: Blend eggs with a bit of milk or water to create a smooth consistency. This mixture should be mixed thoroughly for even distribution.
Breadcrumbs: Season your panko (or dried bread) with a bit of salt and pepper.
This sequence is essential as each layer contributes to the final texture of the fried steak.
The Secret Technique: Removing Moisture
To achieve a crisp outer layer, it's critical to remove excess moisture from the meat. After coating the steaks in flour, shake off any excess and let them rest. This step aids in preventing the crust from loosening during frying.