Pat each slice dry to ensure good browning. In either case, pound your slices with a meat pounder or the back of a heavy skillet. If they are any thicken than say, 2 cm (1/2 inch) then I would suggest that you cut them into half thicknesses.
If you can't find anything like that, you can use boneless steaks (as pictured). In Italy, they sell thinnish (but not paper thin) slices of beef called fettine di manzo or just fettine. RT Teresa love how u keep the family together and remain strong Love u from a huge fan in UK #RHONJ 😘💖😘. Teresa Giudice: The Real Reason I Didn't Do Season 4.
For a second dish, steak pizzaiola and let's see for dessert, I love the strawberries. If you were to take recipes from both books to make the perfect Italian meal, what.
