Sicilian Steak Jackie shares her mother-in-law’s recipe. “I’m sure Nana never purchased tenderloin unless it was on sale. We enjoy this dish year-round, whether on a grill or broiled in the oven. For many years, Nana joined us for Sunday dinner, and in good weather my husband would enjoy sitting on the front porch, tending the little Weber grill.” 2 lbs. tenderloin or other tender beef (though sirloin is good, too), sliced into 6-8 pieces and pounded thin 2 Cups bread crumbs (best if made fresh from dried, crusty Italian bread) 1/4 Cup fresh parsley, finely chopped (or 2 TB. PARSLEY FLAKES) 1⁄4-1⁄2 Cup grated Parmesan and/or Romano cheese (“a good handful”) 1⁄2-1 tsp. salt, to taste 1⁄4-1 tsp. PENZEYS PEPPER, to taste 1⁄4 tsp. GRANULATED GARLIC POWDER, optional 1⁄2 tsp. CALIFORNIA BASIL, optional 1⁄2 tsp. FROZEN PIZZA SEASONING, optional 1⁄3-1⁄2 Cup olive oil

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