I thought this recipe was great. I put the crackers in a food processor, that helped, of course. I also cooked them at a slightly lower heat for longer, and they turned out great. Some basic cooking know-how and a dash of common sense will get you through most cooking situations. Mine came out just like the photo!
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- 2 1/4 teaspoons salt, divided
- 1 3/4 teaspoons black pepper, divided
- 4 (4-ounce) cube steaks
- 38 saltine crackers (1 sleeve), crushed
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon baking powder
- 4 3/4 cups milk, divided
- 2 large eggs
- 3 1/2 cups peanut oil
- Garnish: chopped fresh parsley
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
- Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
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