| Quantity | Ingredient |
|---|---|
| 3 | Tenderized Round Steaks or Chicken breasts |
| 2 cups | White cornbread mix |
| 1 Tbs | Black Pepper |
| 1 tsp | Salt |
| 2 tsp | Green Chillie Powder (optional) |
| 1 sleeve | Saltine Crackers |
| 1/4 cup | Preferred Oil |
1. Make the breading base.
In a shallow dish, mix the cornbread mix, black pepper, salt, green-chile powder, and oregano.
2. Prep the meat.
Place the steak or chicken flat on the cornbread mixture so the bottom picks up that seasoned base.
3. Add the saltines.
Crush saltine crackers directly on top of the meat until it’s lightly covered.
With a tenderizing mallet, work the crackers down into the meat. Press down hard!
4. Layer and work it.
Flip the meat, sprinkle on more cornbread mix, and tap it in with the mallet.
Repeat the flip-and-press routine 3–4 times until both sides are deeply coated and the breading is worked well into the meat.
5. Get the pan ready.
Pour a thin layer of oil in a skillet—just enough to slick the bottom, not a deep fry. Heat on medium-high until it shimmers.
6. Cook the first side.
Lay the meat gently in the pan. Spray or drizzle oil over the top side so it’s lightly coated—this keeps the breading from sticking and gives that even, golden crust.
7. Flip and finish.
Once the bottom is golden brown and crisp (about 5–6 minutes), flip it carefully.
Cook until both sides are browned and the interior reaches your desired doneness:
8. Rest and serve.
Let it rest a couple minutes so the crust stays crunchy. Serve with mashed potatoes, white gravy, or green beans if you’re feeling fancy.
Tips:
Serve with white gravy (use the leftover “base” from your breading mix (cornbread mix + saltine crumbs + seasoning)
