Panko Beef

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I was thinking while shopping for dinner on Sunday, I noticed something out of the corner of my eye that was not there the last time I was there: Panko Bread Crumbs. I was squealing with my inside voice. Making Chicken Katsu would be fun! But there inlies my issues. The meat for the week I picked up was beef. Thick cut steaks, to be more specific. When I arrived home with my panko booty, I checked online for any panko beef recipes.

They did not exist. Oh, sure, people made SOMETHING with it, but as of the day I have been writing this article, I have never seen a public recipe involving it. I devised one of my own.

I started by slicing the beef to thin strips, about 1/4 inch thick. My actual intention was to make a bunch of madeira steak for dinner and lunch the next day. Then inspiration took over. I made the steaks just as you would like normal and deglaze the pan. The other half of the beef was prepared for the panko.

I prepared the batter across 3 bowls, one had a slightly beaten egg, one had a flour combination, the other had the Panko bread crumbs. The flour combination had crushed red pepper flakes, a little paprika, and some black pepper. I rolled the steaks in the flour combination, then in the egg wash, then rolled in the panko. I let the steaks sit for a minute on a rack to drip between each phase. When all were coated, I rewarmed the pan used for the Madeira with some Olive oil and started to fry them. 1-2 minutes on each side appeared to be suffiecent.

Then it came time to eat. Yeah, not the best idea to use the panko beef idea in the same pan as the Maderia. Oh, it was tender and juicy inside, the outside was bitter, possibly a kickback from the cornstarth deglazing from earlier. I think next time I make this, and there will be a next time, I will just use it straight up as a Tempura or Katsu style. The following is an escapade of my endevours. Enjoy! I will let you know about future beef and Panko dishes in the future