Steak Milanesa a la Christy

On my last night here in Guatemala I learnt a new Guatemalan recipe, and one which will finally keep some meat eaters happy, thanks to Christy Navidad, my chapin cooking teacher.

Serves four

4 slices of beef steak
one cup of bread crumbs (can be bought ready made called 'miga')
one egg
2-3 tablespoons of oil

1.Place the egg in a shallow bowl and beat thoroughly
2.Place the bread crumbs in another shallow bowl
3. Take the pieces of steak one at a time and place on a chopping board. Using a heavy utensil (we used the other end of a spatula but it has to have some weight) beat the steak all over to flatten it down, this makes the meat tender when eating
4. Once flattened, place the steak in the egg bowl covering the steak with egg, turn over and do the same. Let drain for a few seconds and then do the same in the bread bowl making sure the whole piece is covered with bread crumbs. Repeat with the rest of the steak slices
5. Heat up about a tbs of oil in a large frying pan and add as many steak slices that will fit. They will take around 3-4 minutes on each side and are cooked when the bread crumbs have turned a dark golden brown. Make sure there is enough oil in the pan before cooking more steak so that the pieces don't stick to the pan.

Upon serving I was told they were good enough and therefore was now ready to get married. It's good to know four years here in Guatemala was not a complete waste of time.

This dish goes perfectly well with rice, black beans and the chile coban chirmol previously featured.