½ Cup Vegetable Oil
2 Pounds Round Steak
1 Cup Milk
1 Teaspoon Kosher Salt And Pepper To Taste
2 Cups All-Purpose Flour For Coating
Step 1 Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
Step 2 Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
Step 3 In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
Step 4 Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
Step 5 Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil. Serve with lemon Aioli or Horseradish. Serves 6-8