Instructions

1. Pound the steak fingers lightly with a meat mallet to tenderize them. Steak fingers are traditionally made with less-expensive cuts of meat taken from the round. Pounding the steak breaks down the collagen binding the muscle fibers and softens the meat.

2. Pat the meat dry with paper towels. Season the meat on both sides with salt and pepper, and let it sit on the counter while you prepare the breading.

3. Fill a shallow dish with 1 inch or so of milk. Crack an egg into the milk, and beat the mixture until it is smooth and creamy with no visible bits of yolk.

4. Pour 2 inches or so of flour into a second shallow dish. Add seasonings, such as thyme and sage or packaged seasoning mixes, if you like.

5. Dip each steak finger into the milk and egg mixture, then roll it in the seasoned flour. Pat the flour onto the steak fingers to help it stick. Dip and roll them a second time for a thicker coating. Continue until all of the steak fingers are coated.

6. Fill the bottom of a heavy skillet with canola oil, vegetable oil or shortening. Heat the oil or shortening on medium-high heat until a bit of flour sprinkled into it sizzles. Add a few of the steak fingers. Be careful not to crowd the pan because this lowers the oil’s temperature and results in a less crispy crust. Cook the steak fingers for three to four minutes per side. Turn them carefully with tongs to avoid puncturing them.

7. Check the thickest steak finger with an instant-read thermometer, being careful not to poke the tip all the way through the meat. The steak fingers are done when they reach 145 degrees Fahrenheit. Remove them from the pan and set them on a plate lined with a double thickness of paper towels to drain.