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Combine milk, breadcrumbs (Parmesan or Romano cheese), salt and pepper in small bowl; let stand for 10 minutes. Add milk mixture, onions, egg, mustard, Worcestershire sauce and 1 tablespoon of Steak sauce to the meat, mix thoroughly.
Cooks rely on breading to give their dishes a beautiful color, a satisfying crunch and a pleasantly toasty flavor.
The majority of the proteins in an egg are found in the white, while the fat is concentrated in the yolk. Milk is widely used as a substitute for eggs in breading, and many recipes call for milk instead. The purpose of the flour and egg combination is to create a pasty surface for your breading.
Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. However, breading is also a way to protect delicate foods from overcooking, drying and toughening in the heat of your oven or skillet.

If you're minimizing your use of eggs because of their fat and cholesterol content, using egg whites in place of whole eggs is a simple and effective replacement. It adequately moistens the flour and makes a suitable paste for the bread crumbs to adhere to. One alternative method is to simply spread the food with a substance that already has the correct texture. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
The mixture of eggs and bread crumbs insulates your food and helps keep moisture from escaping.
If you are allergic to eggs, there are a few egg replacement products on the market that are completely egg-free.
Thick dairy products such as sour cream and plain yogurt work well, though sour cream is not a low-calorie option. If you choose not to use eggs, because of a dietary restriction or their fat content, there are a variety of alternatives.

Dip the food a final time into the breading, which adheres to the paste and makes a seal around the food. Some cooks favor buttermilk, light cream or evaporated milk over regular milk because they are slightly thicker and cling to the flour better, but even skim milk will work if that's all you have.
Condiments such as Dijon mustard, barbecue sauce and even ketchup can be used when their strong flavors are appropriate.
The proteins in the egg and flour coagulate when your food is baked or fried, making a firm layer that holds your breading in place and traps moisture inside your meat, fish or poultry.

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