Bofteek is the Egyptian name for that dish, it is also named sometimes in the fancier places in Egypt as escalope. In USA, you usually see a different version of it in many restaurants like claim jumper, lucille’s and many others. It is usually made with chicken or crumbled beef and covered with gravy. The Egyptian version of this dish is made with a thin flat veal cut that is covered with bread crumbs and deeply fried. I do not like this dish just for flavors but more because of memories. My dad used to make the best one ever and unfortunately I do not know the secret ingredient that he used to add, maybe it was nothing special but it just tasted like outside of this world. However, I think the recipe below will be so good.

Fried Beef Steak or Bofteek Recipe

Ingredients

4 milanese cut beef steaks (very thin). If you can get veal then that is the way to go.
1 large onion juice or 2 medium onions (squeeze the juices from the thinly chopped onions)
2 limes juice
1 teaspoon 7 spices
1/2 teaspoon paprika
1/2 tablespoon olive oil
salt and pepper
2 beaten eggs
1/2 cup milk
2 cups break crumbs
1 tablespoon flour
1 tablespoon cheese parmesan
6 tablespoons vegetable oil

Marination directions

Using your kitchen chopper, chop the onions well.
In a bowl, squeeze the onions using a strainer or your hands (enjoy the smell) and get the juice in the bowl.
Add some salt, pepper, 7 spices, paprika, the olive oil and the lime juice.
Add the beef steaks in the mixture and marinate for at least 1 hour.
Prepare the batter, mix the flour and the bread crumbs together.

Batter directions

Mix the eggs and the milk with a little bit of salt and pepper.
Mix the flour, the breadcrumbs and a tablespoon of the parmesan together.
Then dip the beef in the eggs mixture then cover it from both sides with the bread crumbs mixture and press hard.
Set it aside in the fridge for 15 minutes (that step helps to keep the crumbs stuck on the beef during frying)

Frying directions

In a hot pan, add the vegetable oil, get it hot. To know if it is ready or not, drop a couple of bread crumbs, if they float to the surface fast then the oil is ready.
Add the beef and lower the heat to medium and fry until golden brown.
Best served with some pasta and bolognese.

It goes so well with Bolognese Penne pasta. Recipe is here: Bolognese pasta