Cook Time: 8 minutes
Yield: Makes 6 servings
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
1. 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. (may want to add a little oil to the skillet you are going to use to brown the steaks in so the skillet doesn't burn the cracker crumbs.
2. 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.
Note: Nutritional analysis does not include gravy.
Calories:315 (0.0% from fat)
Fat:11.9g (sat 3.9g,mono 5g,poly 1.1g)
Southern Living, MARCH
. I did use 2 eggs instead of egg substitute to dip. I served cheese grits and sliced fresh tomatoes with this and it took me away to Anna Maria Island, FL! Thanks! Will definitely make again!07/25/10
This was a great, light version of an old favorite. I did add some oil in the pan to keep the crackers from burning. And the cream gravy was very salty -- next time, I'll be sure to get the low-sodium base.11/09/09