The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from steaks. If necessary, place each steak between two pieces of plastic wrap and pound lightly with the flat side of a meat mallet until 1/2 inch thick; remove plastic wrap.

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  • In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon steak seasoning, and salt. In another shallow dish, combine egg product and 2 tablespoons milk. Place crushed cornflakes in a third shallow dish. Dip steaks into flour mixture, turning to coat evenly. Dip into egg mixture, then into cornflakes, turning to coat evenly.

  • Coat a very large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add steak to skillet. Cook for 10 to 12 minutes for medium-rare (145F) to medium (160F), turning once halfway through cooking. If steak browns too quickly, reduce heat to medium. Remove steak from skillet; cover with foil and keep warm.

  • For gravy: In the same skillet, heat butter over medium heat until melted. Add onion and garlic to skillet; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. If desired, add bourbon, stirring to scrape up any crusty browned bits. In a small bowl, whisk together 3/4 cup milk, 1 tablespoon flour, and 1/4 teaspoon steak seasoning until smooth. Add all at once to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

  • Serve steaks with gravy. If desired, sprinkle with pepper.

Nutrition Facts

317 calories; 13 g total fat; 5.1 g saturated fat; 78 mg cholesterol; 400 mg sodium. 494 mg potassium; 22.1 g carbohydrates; 0.9 g fiber; 4 g sugar; 26.8 g protein; 577 IU vitamin a iu; 4 mg vitamin c; 116 mcg folate; 84 mg calcium; 7 mg iron; 35 mg magnesium;