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The secret to this steak's crispy crust is crumbled saltine crackers. To achieve a crispy outside and a tender inside, firmly push the cracker crumbs into the cube steak to fill crevices and to keep the steak from shrinking as it cooks.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 steak and about 1/2 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

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Nutrition Facts

417 calories; fat 21.4g; saturated fat 4g; mono fat 11.5g; poly fat 4.6g; protein 28.6g; carbohydrates 26.3g; fiber 0.8g; cholesterol 55mg; iron 3.1mg; sodium 606mg; calcium 200mg.
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