Rice, here, if dairy-free), for serving (optional)
Chopped fresh parsley, for garnish
Melted ghee (or avocado oil if dairy-free), for drizzling
- To tenderize the steaks, pound them until they
are ¼ inch thick. Sprinkle both sides of the steaks with
the salt and pepper. - Beat the egg in a shallow bowl. Place the
Parmesan cheese, paprika, and cayenne pepper in
another shallow bowl and stir well to combine. Divide
the Parmesan mixture between 2 separate bowls so you
can do a dry, wet, dry dipping of the steaks. - Dip a steak into the first bowl of Parmesan
mixture, then into the egg, then into the second bowl of
Parmesan mixture, using your hands to coat all sides of
the meat well. Place the coated steak on a clean plate
and repeat with the remaining steaks. - Place the ¼ cup of ghee in a large cast-iron skillet
over medium heat. When hot, add the coated steaks,
working in batches if necessary. Cook for 2 minutes or
until golden brown, then flip and cook for 2 minutes on
the other side. Repeat until all the steaks are cooked.
Place the cooked steaks on a warm serving platter and
tent with foil to keep warm. - To make the gravy, wipe the skillet clean. Melt 1
tablespoon of ghee in the skillet. Add the onions and
garlic and sauté over medium heat for 3 minutes or