| | Directions | | After beef has been pounded thin, sprinkle evenly with salt and pepper. Divide cheese evenly over half of each beef slice, leaving 1/2 inch border all around. fold beef over cheese, sealing edges to form pockets. Press edges to seal and dip pockets into egg mixture, and then into crumbs to coat well. Heat oil in large skillet over medium-high heat. Cook pockets 2 minutes on each side until brown and crispy. Reduce heat to medium-low and cook 4 to 5 minutes until beef is cooked and cheese begins melting. |
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| Ingredients | | - |  | 1 pound round steak sliced into 1/4 inch thick slices and pounded thin. (4 slices) |
| - | | 1/4 teaspoon salt |
| - | | pepper to taste |
| - | | 4 ounces sliced American or Monterrey Jack cheese |
| - | | 1 egg, beaten |
| - | | 1 tablespoon water |
| - | | 1/2 cup Italian bread crumbs |
| - | | 2 tablespoons olive oil |
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