So, when I pulled the pronghorn out of the freezer, it was a top round with the tri-tip still attached. I put that to the side with the intent on making sandwiches. I sliced it in half lengthwise then pounded it out about 3/8" flat with a meat mallet. Let that marinate in milk and hot sauce over night. I had some mushrooms left over from the lo mien and some swiss cheese....hmm....mushroom and swiss it is then!
Double battered ready to hit the grease..
The sandwich on warmed golden butter buns...and Zapp's Creole Onion kettle chips...
Double battered ready to hit the grease..
The sandwich on warmed golden butter buns...and Zapp's Creole Onion kettle chips...