This is a mid-west favorite, at least it was when Chef Bob was growing up in Cleveland. It uses one of his best seasoning blends, called Flavors for Frying. If you make your own recipe for this, don’t add the salt in the recipe below, because it is in the mix recipe. If you buy the mix already blended, add the salt below because the purchased product is salt free.


  • 1 pound top round beef steak, boneless (or Swiss steak will work for this)

  • 2 Tablespoons Flavors for Frying Spice Mix by Bob (buy it or make it)
  • 2 teaspoons salt
  • 1 cup flour
  • 2 cups bread crumbs like Panko or toasted bread crumbs from leftover crusty bread
  • Egg wash (2 whole eggs with 4 tablespoons of water)


Cut meat into 2-3 portions. Pound each piece with meat mallet to 1/4 inch thick. The steak will grow! That is part of it’s charm. If you start with Swiss steak, meaning steaks that are already “needled” for tenderizing, you may skip the pounding.
Prepare a standard breading procedure set up. Place the spice mix plus salt into the flour and blend well.
Dip each steak first in the seasoned flour mixture. Then into the egg wash; and finally into the bread crumbs. Set aside for 10-20 minutes before frying.
Heat skillet over medium heat with part EVOO and part butter to cover the bottom about 3/8 inch. When heated, add steak but do not crowd the pan. Do in batches if needed. Cook 3 minutes first side and 1-2 on second. Remove to clean holding plate. When finished with all steaks you may make red eye gravy in the same pan, just omit or reduce the oil in the gravy recipe.


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