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Italian Emu Steak

1 1/2 lb Emu rump
2 Eggs, beaten
1 ts Salt
1 ts Pepper
1 c Bread crumbs
1/2 c Unsalted butter, melted

Tenderize emu with tenderizing mallet and slice 1/8"-1/4" thick. Place slices in bowl with egg. In another bowl, combine salt, pepper and bread crumbs. Dredge meat slices in the bread crumb mixture and saute in butter for approx. 3 minutes on each side, or until lightly browned. Do not overcook. Remove meat from skillet and set on absorbent paper to drain excess butter. Serve with sauteed mushrooms and fettucine alfredo.

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