Tommy, That is impressive. A suggestion you may want to try with your next breaded steak or chicken that I do with chicken and I think will work with breaded steak also. After breading, let sit in the refrigerator for about a half hour to let the breading stick. Then heat some olive oil in a skillet and cook the breaded meat on each side until just golden brown. Then cook on grill or in SRG.
What I have been doing for a dipping mixture is two egg whites, two teaspoons of cornstarch, and juice of half a lemon. mix well with a whisk. For the crusting mixture: 1 cup panko or bread crumbs, 3/4 cup finely chopped pecans,1 T chopped fresh parsley, 1 tsp kosher salt, 1/4 tsp black pepper, zest of 1 lemon minced, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp paprika, and 1/4 tsp cayenne.
I get raves each time I serve this.
Dee
