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| 6 | 4-ounce | 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 | |||
| Vegetable cooking spray | ||||
| Cream Gravy (see below) | ||||
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| Flatten steaks with palm of hand; sprinkle 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 4 to 5 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly0roll pan. Keep warm in a 225 degree oven. Serve with Cream Gravy. Note: In order to get the steaks to a golden brown, I had to add a little bit of vegetable oil to the skillet. Also, I use this recipe with only 4 steaks and it comes out just right.
Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Whisk in soup base and pepper. Note: I couldn't find the jarred chicken soup base so instead I used one chicken bouillon cube dissolved in 3 tablespoons of water. Also, I like gravy so I make more gravy than specified in the recipe. |
