Italian Fried Steak with Roasted Pepper Pesto
cup seasoned fine dry bread crumbs
cup grated Romano or Parmesan cheese
pounds beef cubed steak
Ground black pepper
12 ounce jar roasted red sweet peppers, drained
cup fresh basil leaves
- In a shallow dish combine bread crumbs and half of the cheese. In another shallow dish beat together egg and the water. Cut meat into eight equal-size portions; lightly sprinkle with salt and black pepper. Dip meat pieces into egg mixture, then crumb mixture; press lightly to coat.
- In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat. Working in two batches, cook steak about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean.
- Meanwhile, for sauce, in a blender or processor combine sweet peppers and the remaining cheese. Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil.
Nutrition Facts(Italian Fried Steak with Roasted Pepper Pesto)
- Per serving:
- 425 kcal cal.,
- 21 g fat
- (8 g sat. fat,
- 1 g polyunsaturated fat,
- 9 g monounsatured fat),
- 130 mg chol.,
- 645 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 1 g sugar,
- 43 g pro.
- Percent Daily Values are based on a 2,000 calorie diet