How to Tenderize Meat With Flour

by Monica Patrick ; Updated September 28, 2017

Use all-purpose flour for your meat's coating.

Jupiterimages/Photos.com/Getty Images

There are different methods home cooks use to tenderize tough cuts of meat to make them easier to chew and enjoy. Using flour as a tenderizer will give your favorite cuts a delicious crust and a softer texture, and adding flour to your recipe procedure only takes a few minutes. Floured meats make the perfect dish for grabbing thick gravies or spice mixtures. Prepare wild and domestic meats easily with this kind of preparation.

Pour the vegetable oil in the skillet. Pour the flour, salt, pepper, and garlic powder in a shallow baking pan. Mix the ingredients together with a wire whisk.

Crack the eggs into a pie plate. Whisk the eggs together in the pie plate.

Dredge the meat in the flour. Turn the meat over and dredge the opposite side in the flour. Place the flour-covered meat on the cutting board. Tenderize the meat using a tenderizing mallet or needling device. Use the mallet on the top and bottom of the meat. If using the needling device, pierce the entire slab of meat, one section at a time.

Dip the flour-covered steak in the egg mixture and then the flour again. Heat the oil on a medium heat. Allow the meat to rest while the oil heats for one to two minutes. Sprinkle a dash of flour in the oil. If it bubbles up, it is ready for the meat.

Place the meat in oil and cook it until crispy on each side for four to five minutes on each side. Line a platter with paper towels, then place the steaks on the paper to drain.

Tips

  • Serve the tender meat with a seasoned gravy for a heartier meal.

Photo Credits

  • Jupiterimages/Photos.com/Getty Images

About the Author

As a former senior sales director with Mary Kay and the co-owner of a renovation company, Monica Patrick has firsthand knowledge of small business operations. Besides start ups, she has extensive skills in recruiting, selling, leadership, makeup artistry and skin care.