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Sicilian minute steak with parsley & lemon crumbing


  • Mix together ½ cup olive oil with the parsley and lemon zest.
  • Batten out the steaks to an even thickness and toss in the oil mixture, one at a time, until well coated.
  • Then crumb the steaks and panfry in a thin layer of fresh hot oil to the desired degree, being careful not to overcrowd the pan. Drain well on kitchen paper towels. 
  • Serve with your favourite vegie dish on the side.


  • olive oil
  • 2 tbsp finely chopped fresh parsley
  • grated rind of 1 lemon
  • 4 x 150 gm porterhouse (sirloin) steaks, trimmed of all fat & sinew
  • packet breadcrumbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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