This recipe for breaded beef may be used for left-over roasts of any kind, rib roast, eye roast, or pot roast.
Spread on the slices of beef, season them with salt and pepper and sprinkle each slice with parsley and a few drops of vinegar. Let stand 10-15 minutes. Place flour in one dish; egg, milk and salad oil mixed together in another, and bread crumbs in a third. Dip the slices of beef in the flour, then the egg, then the breadcrumbs. Let stand until the crust dries a little. Heat the fat in a skillet and sauté the slices until a golden brown. Serve with left-over gravy or mushroom sauce.
In this issue: Summer Off the Beaten Path
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