STEAK & BAKE

1- 1/4 lbs. boneless sirloin steak
1 egg
3 tsp. milk
1 Tbsp. flour
3/4 cup seasoned bread crumbs
1/2 tsp. dried basil
2 Tbsp. canola oil

3 large potatoes (2 lbs.) peeled and sliced thin (scalloped potato size)
1/2 tsp. dried oregano
1 Tbsp. olive oil
1/2 tsp. salt, divided
1/4 tsp. onion salt
2 Tbsp. chicken broth
1/2 Tbsp. Parmesan cheese

Preheat oven to 325 degrees.

Tenderize steak by pounding with a meat mallet. Cut steaks into serving size pieces and lightly salt & pepper each side.  Sprinkle  flour over each side of beef and rub into beef.  In a shallow dish, lightly whip the egg with milk.  In a medium bowl, combine bread crumbs, basil, 1/4 tsp salt. Dip each piece of floured steak into egg mixture followed by bread crumbs.   In a large skillet, heat canola oil over medium-high heat.  Cook steak pieces about 1 minute per side or until lightly browned.  

Spray a 13 x 9 inch glass baking dish with non-stick spray,  Lay each browned piece of beef on the bottom of the dish.  Place potatoes in a medium-sized bowl* and toss with olive oil, onion salt, 1/4 tsp. salt and oregano.  Mix well to blend.  Lay the potatoes on top and around the steak pieces in an even layer.  Pour 1 Tbsp. of chicken broth on each side of the casserole.  Cover tightly with foil and bake for 50-55  minutes.  Remove from the oven and sprinkle tops of potatoes with parmesan cheese.

* Rinse the bowl that was used for the bread crumbs to mix the potatoes. This will save a little extra clean-up.

Suggested Side: Italian Cut Green Beans