Breading Guidelines

Breading steak can be messy, but there's a simple method that makes it neater and keeps your hands cleaner. Start with two shallow dishes or pie plates. Pour white, all-purpose flour into one pan and lightly season it with salt, pepper and a pinch of dry mustard. In the other pan, beat an egg or two and add 1 teaspoon or so of water to thin the egg. Pat the steaks dry with a paper towel to make the flour adhere without becoming gummy. Dip each steak into the seasoned flour with your left hand, which will be your "dry hand," and then use your right hand, the "wet hand," to dip the steak into the beaten egg. Place the steak back into the flour mixture with your right hand. Use you left hand to dredge the moistened meat in the flour, being sure to coat both sides. Gently pat the flour into the surface of the meat to make it stick during frying. Repeat the process until all the steaks are well coated. If you're using breadcrumbs for the final coating, pour them into a shallow dish and coat the egg-covered steak with them instead of the flour for the last step.

Cooking Method

To ensure you get a crisp crust on your breaded swiss steak, heat the skillet over medium heat until barely smoking and then add vegetable oil for frying. Fry the steak for about 15 minutes, turning it once, until it's crisp and brown. Don't crowd the meat or it will steam instead of fry. If necessary, fry it in several batches.

Classic Swiss Steak

To make classic swiss steak, add a can of whole, undrained tomatoes to the skillet. Break them up with a fork, cover the pan, and cook until the beef is tender. This usually takes a little over an hour. Add sliced onion and bell pepper and some water if the mixture is too thick. Simmer a little longer until the vegetables are tender.

Serving Suggestions

Once swiss steak is done, the tomatoes have created a rich sauce. To balance out the intensity of the tomato flavor, serve swiss steak with a simple starch. Fluffy mashed potatoes, freshly steamed rice or tender short pasta perfectly complement the steak and sauce. Round out the meal with a simple green salad or steamed vegetables, such as broccoli, peas and carrots or asparagus.