john a
Executive Chef
Start with tender, Choice, cube steaks. Drag them through a beaten egg and dredge in a mixture of flour and bread crumbs. I refrigerate them for about one hour. While they’re frying dig your potato smasher and get the spuds ready, a little butter, sour cream, chives, and S&P. My wife hates it when I leave big lumps in the potatoes, I do it on purpose just to tease her; she smashes them with her fork. Everything’s ready, plate it and enjoy.