Cast Iron Chronicles: Ma-Ma’s Breaded Meat Recipe

As the proud new owner of my own 12" cast iron skillet, I can't cook in it enough. It may not seem like a big deal to you, but all my life I have left the cast iron cooking to my grandmother "Ma-Ma".

Her world-famous Breaded Meat has been a staple at Kirkpatrick family dinners for my entire life. Others call the recipe "Sicilian Beef", but that sounds a bit rich for my taste. Breaded Meat is the tried and true meal for a Sunday dinner. But, I will say it's easy enough to make any day of the week. "Ma-Ma" serves it with white beans, rice and baked macaroni and cheese. You can always bet on it.

As you know, a new cast iron pan must be seasoned so this recipe seemed just perfect. It worked great and I'm well on my way to making many meals in it.

Ma-Ma's Breaded Meat

• 1 lb. round steak (thin cut)
• 2 eggs
• 1/2 c. milk
• 2c. italian bread crumbs
• canola oil
• salt and pepper to taste

1. Cut round steak into approx 2" pieces.
2. Heat oil in cast iron pan on low/medium heat.
3. Beat eggs and milk with salt and pepper to taste. Set aside.
4. Pour bread crumbs into bowl. Set aside.
5. Coat each piece of meat with egg and then bread crumbs.
6. Place in single layer into oil in cast iron pan.
7. Cook for about 3-4 minutes on each side. Serve hot.

**Lagniappe**

Now as long as I can remember, my grandpa's favorite part of this dish was the "patties". It's the same concept as a hush puppy, but stay with me.

Combine the remaining bread crumbs and left over egg mixture. You want it to be about the consistency of pancake batter. It should yield about 4 "patties".