I love this recipe, it's fantastic for what it is. My hubby used to order this at restaurants, but now doesn't because he can get it better at home - a win! I serve with Bob Evans original mashed potatoes (often found near the deli or the lunch meat), white shoe-peg corn, and white country style gravy. I do not use any extra oil - it does great as written.
I made this recipe tonight for my family, with my sister visiting. We all thought it was fantastic. The only change I made to the recipe was to add 6 tsps of canola oil, 1 tsp per serving. We will definitely make this again!
This turned out really tasty and very easy to make. .
Very good but used olive oil to fry otherwise too dry. I also used 3 regular eggs and more crackers than recipe called for although I made 7 steaks instead of 6. The cream gravy was awesome and so easy to make. The only change I made was to use half & half instead of milk because it was all I had in the frig. Also needed to add alittle water to thin. Will definitely make again!
Very good. We didn't have crackers so we just used salt/pepper, dipped in egg, rolled in flour. Just like another cook, I put some oil in the pan so it browned. Also, for the gravy, I did just milk and flour in the same pan as the steak was cooked.
Sooooooooooo good! After cooking for 50 yrs I have never ventured to make something so iconic to the South, and yet so simple. It was delicous! I could not believe how easy/tasty the cream gravy was, and the use of crushed saltines added a taste dimention to usually ordinary tasting breading. 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!
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.