Golden Steak Fingers
If you use a lot of egg whites and discard the yolks, look for powdered egg whites in the baking section of the supermarket. You will eliminate waste and always have egg whites on hand.
1 cup all-purpose flour
2 Tbsp Parmesan cheese
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
12 oz round steak
1/2 cup vegetable oil
1 cup marinara or other meatless red spaghetti sauce
Combine flour, Parmesan, basil, salt and pepper in a small bowl; mix well.
Lightly beat eggs in a medium bowl. Dip steak into eggs, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres.
Heat oil in a large skillet over medium-high heat. Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes.
Meanwhile, heat marinara sauce in a small saucepan over medium-low heat. Place steak fingers on a serving platter. Serve with sauce for dipping.
To make slicing the steak easier, chill it in the freezer for 30 minutes. Cut across the grain to yield the most tender meat.