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flour cayenne pepper salt baking powder freshly ground black pepper crackers buttermilk egg whites canola oil milk flour salt freshly ground black pepper
Viewed: 39 - Published at: 9 years agoIngredients
- Steak:
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 8 saltine crackers, crushed
- 1/3 cup 1% low-fat buttermilk
- 2 large egg whites
- 1/4 cup canola oil
- 4 (3-ounce) cube steaks
- Gravy:
- 2 cups 1% low-fat milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through crackers) in a shallow bowl. Combine buttermilk and egg whites in another shallow bowl, stirring with a whisk.
- Heat canola oil in a cast-iron or other nonstick skillet over medium-high heat until oil shimmers.
- Coat cube steaks with cracker mixture; dip in buttermilk mixture, then coat again in cracker mixture, pressing into steaks. Use all the cracker mixture.
- Cook steaks until brown and crispy, about 3 minutes on each side. Remove steaks from pan, and place on a rack over a baking sheet.
- To prepare gravy, place milk in a medium bowl. Whisk 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into milk. Pour mixture into pan, and cook over medium-high heat, stirring constantly and scraping pan to loosen browned bits, about 5 minutes or until gravy is thick. Serve gravy over steaks.
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