This recipe offers a healthier take on the classic chicken fried steak, maintaining its crispy texture and delicious flavor.
Season the beef steaks with salt and ground black pepper on both sides.
Let the steaks rest for a few minutes after seasoning to allow the flavors to penetrate.
Dredge each steak in whole wheat flour, then dip in the liquid egg whites, and finally coat with the crushed whole grain crackers.
Press the crackers firmly onto the steaks to ensure an even coating.
Lightly spray a nonstick skillet with cooking spray and heat over medium heat.
Ensure the skillet is hot before adding the steaks to achieve a crispy crust.
Cook the coated steaks in the skillet for 3-4 minutes on each side, turning twice, until golden brown and cooked through.
Avoid overcrowding the skillet; cook in batches if necessary.
If needed, transfer the cooked steaks to a baking sheet and keep warm in a 225°F (110°C) oven until ready to serve.
This step ensures all steaks are served hot and crispy.
Serve the chicken fried steaks warm with your choice of sides, such as steamed vegetables or a fresh salad.
Garnish with fresh parsley or a squeeze of lemon for added flavor.
