Over-tenderizing the steak, making it mushy.
–
Using cuts of meat that are too lean.
Not seasoning the flour properly.
Skipping the double-dredge for a crispier crust.
Frying at the wrong oil temperature.
Crowding the pan, leading to soggy steak.
Forgetting to let the steak rest before frying.
Using bland gravy without deglazing the pan.
Not patting the steak dry before breading.
Learn more