Chicken-fried Steak

  • 6 (4-oz.) cubed steaks (1 1/2 lb.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup egg substitute
  • 45 saltine crackers, crushed (1 sleeve plus 7 crackers)
  • Vegetable cooking spray
  • Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray.
  • Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly-roll pan. Keep warm in a 225° oven. Serve with Cream Gravy.


Post a Comment

Related Posts Plugin for WordPress, Blogger...