- 2 cups pretzels
- 1 pound cubed steak, about 4 fillets
- 2 eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 2 tsp kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried fenugreek leaves, ground up in your hand (optional)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup sunflower oil
- 1 small yellow onion, minced (about 1/3 cup)
- 2 cups chicken or beef stock
- 2 tablespoon sweet mango chutney
- 1 teaspoon soy sauce
- 1/4 teaspoon cayenne pepper (optional)
Recipe Courtesy Aarti Sequeira – from her cookbook “Aarti Paarti”
Yields 4 servings
1. Preheat your oven to 200 degrees Fahrenheit.
2. Process pretzels in a food processor until you achieve a fine crumb. Then, grab three shallow bowls. In one, whisk together eggs and milk; season with salt and pepper. In another, mix together flour, salt, pepper, dried fenugreek leaves, paprika, ground coriander and ground cumin. Pour pretzel crumbs into the last bowl. Set all three bowls up in a row by the stove.
3. Now, warm oil in a large cast iron skillet over medium heat until a pinch of flour dropped into the pan sizzles upon contact. Line a large plate with paper towels.
4. Dip both sides of a steak in flour, making sure it’s well coated, but dust off excess. Then dip both sides in the egg mixture and lift, allowing excess to drain back into the bowl. Finally dunk both sides in pretzel crumbs, and when evenly coated, gently lay into the oil.
5. Repeat with one more steak. Cook each side about 3 minutes, until golden. When both sides are cooked, lay steaks on paper towel-lined plate and pop into the oven to keep warm while you do the next two steaks.
6. Once steaks are done, pour off all the oil in the pan, leaving just the thinnest film of oil. Add the onion, and if you need more fat, add about 1 tbsp more of the oil you just poured off.
7. Sauté onion until soft and golden brown. Add 2 tbsp of the flavored dredging flour (don’t worry, we’re going to cook all the meat juices out of it) about 3 minutes, until the flour no longer smells raw. Whisk in stock, mango chutney, soy sauce and cayenne pepper, stirring as you bring it to a boil. Cook 5-10 minutes until sauce thickens to gravy-consistency. Taste for seasoning, and serve, spooning gravy over the steaks.
Total time: 1 hour