|Texicana Pork Sandwich|
This recipe began as many of my recipes do with hunger and desperation. I purchased pork cube steak because I was going to make Country Fried Steak. Then I realized that I was out of potatoes and rice. I know, how did I allow myself to run out of potatoes AND rice? In my defense, this time of year is crazy at school. Testing season is practically upon us and I am about 2 chapters behind. I am lucky that I don’t need to purchase air, or I’d be out of it, too. Anyway, I digress. I did remember to buy French Hamburger Buns and decided to make sandwiches. I looked around the kitchen and saw a lime, a bag of tortilla chips and a box of Club crackers. From that came one of the best sandwiches I have EVER eaten. My husband, who rarely compliments anything, suggested that I blog this.
Easy-Inexpensive-Delicious-all my favorite things!
I used pork cube steak because my husband prefers pork. You could use beef. I used Club crackers, because I had them. However, you could use any saltine. A buttery cracker, like Club crackers or Ritz, will create a better flavor. I made them into crumbs by placing a sleeve of crackers into a plastic bag and rolling over them with a rolling pin. You could pound them with a cup or use a food processor. Lastly, if you don’t like spicy food, substitute regular chili powder for the cayenne. I like my food amped up and sprinkled a little cayenne directly onto the steaks. I served mine with Lime Chipotle Mayo, grilled peppers and onions and tomatoes. I cooked the onions and peppers first and kept them warm in the oven. Other good toppings would be French fried onions, chunky salsa, raw Spanish onions or (and) pickled jalapenos.
Hardware: 3 large deep, shallow bowls (I use pie plates), 2 plates, paper towels, measuring cups and spoons, a large heavy skillet (I use cast iron), tongs, a whisk or fork, a way to crumb the crackers
Time: Active time10 minutes, Cook time 10 minutes; Dinner in about: 30 minutes
- 1 ½ pounds cube steak (this works with pork or beef) cut into 6 patties
- Salt & pepper
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 ½ cups cracker crumbs
- Salt and pepper
- 1 tablespoon + 1 teaspoon onion powder
- 1 tablespoon + 1 teaspoon cumin
- 2 teaspoons cayenne pepper
- 2 eggs
- ½ cup milk
- Oil for frying
- 6 hamburger buns, grilled onions and peppers, Lime Chipotle Mayo, Salsa Verde, tomatoes
- Crumb the crackers. Cover one plate in paper towels. Set aside.
- Rub the tablespoon of onion powder and the tablespoon of cumin all over each steak. Very generously salt and pepper both sides of each steak. Set aside.
- Mix the flour, cornstarch, remaining onion powder, cumin and cayenne together in one dish. Whisk the eggs and milk together in the second dish. Pour the cracker crumbs into the final dish.
- Add enough oil to the skillet to make it about an inch deep. Heat over medium, medium high. You want the oil to be hot enough that flour sizzles when sprinkled into it. You may need to add more oil while cooking.
- Dip each steak into the flour mixture and shake as much from it as possible. Then dip it into the eggs and then into the crumbs. When you place the steak into the crumbs, press down and make sure that it is covered. When you are breading always go-dry, wet, dry. Put the breaded steaks onto the clean plate.
- When the oil is sizzling, fry the steaks without them touching. Fry on each side for about 4-5 minutes or until golden brown. Don’t crowd, you may need to cook in batches. Always use tongs to flip meat. Remove the finished steaks to the paper towel covered plate. You can keep the steaks warm in the oven on the lowest setting. Add more oil if the pan gets dry.
- To make a sandwich, smear both sides of the bun with Lime Chipotle Mayo or Salsa Verde. Place on the warm steak. Top with a heap of warm, grilled peppers and onions and then a slice of cold tomato. Serve right away.