• 4 cubed steaks chiken
• Corn oil
• Seasoning salt
• 2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns)
• 2 cups Bisquick
• 1/4 pound butter or margarine -- melted
• 1/3 cup cooking oil
• Seasoning salt -- to taste
• Freshly-ground black pepper -- to taste

1. The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
2. Remove the steaks from the fridge and coat both sides well in the Bisquik mix. Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy.
3. Transfer right back to same baking dish and seal in foil. Bake at 375 degrees about 30 minutes.

This recipe provides 4 servings.