I haven't tried this recipe yet, but I posted it for Dad, because I told him I'd find a healthier version of one of his all time favorites. Mether, if you make it for him, give me the review, and perhaps I'll make it for Larry. I saw a comment from one woman that said she eliminated the salt because the crackers were already salted.
This is from the March 08 issue of Southern Living. I was intrigued by the method of this recipe and can't wait to try it....Nutitional info from Southern Living...CALORIES 315; FAT 11.9g (sat 3.9g,mono 5g,poly 1.1g); PROTEIN 29.3g; CHOLESTEROL 65mg; CALCIUM 43mg; SODIUM 369mg; FIBER 0.9g; IRON 4.1mg; CARBOHYDRATE 20.3g
10 min 5 min prep
SERVES 6
6 (4 ounce) cube steaks(1 1/2 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup egg substitute
45 saltine crackers, crushed (1 sleeve plus 7 crackers)
vegetable oil cooking spray
Sprinkle steaks with salt and pepper.
Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers.
Lightly coat steaks on each side with cooking spray.
Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice.
Can trasfer steaks to a jelly roll pan at 225 if need be to keep warm.
Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers.
Lightly coat steaks on each side with cooking spray.
Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice.
Can trasfer steaks to a jelly roll pan at 225 if need be to keep warm.
1 comment:
Tried this tonight with pork cutlets--yummmyy!! Delightful accompanied by Olive Oil Mashed Potatoes which I will post next.
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