We enjoyed this recipe. I seasoned the steaks with salt and pepper prior to coating them. I doubled it, using only about 1/8 c. of milk in the egg mixture, to which I added about 4 tbsp. of Franks Red Hot Sauce. I also added 1 tbsp. freshly ground pepper to the flour. I deviated from the preparation in that I coated the steaks in flour, then egg, then flour again, rather than the other way around. After cooking the steaks, I reserved about 2 tbsp. of the drippings which I used to make a cream gravy using about 2 tbsp. of left over seasoned flour. I created a roux and then added two c. of milk, 1 tbsp. Franks Red Hot and 1 tbsp. freshly ground black pepper. I let the gravy simmer until thickened and served it with the steak strips. The steaks were nicely coated, crispy & had a great flavor. Thank you for the recipe Jeanine!
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We enjoyed this recipe. I seasoned the steaks with salt and pepper prior to coating them. I...