Irresistible 54-Carrot Cake Recipe

1. Make the steaks: Whisk milk and eggs together in a bowl. Whisk crackers, flour, and salt together in a separate shallow bowl.

2. Dip each steak into the milk-egg mixture, then dip into the cracker mixture and press to coat evenly.

3. Heat vegetable oil in a skillet over medium heat. Add coated steaks and fry until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.

4. Make the gravy: Stir flour into steak drippings. Cook until dissolved and pasty, 3 to 4 minutes. Add onion and sauté until evenly coated, 2 to 3 minutes. Pour in milk; cook and stir until gravy is smooth and thickened, about 5 minutes. Add oil and cook, stirring until incorporated and gravy is boiling, about 1 minute. Stir in salt and black pepper. Serve alongside steak.

Tips

The amount of leftover breading mixture you have will depend on how evenly and thoroughly you coat each steak. You’ll need to experiment to determine the best proportion to use so there’s less mix left over.

Editor’s Notes:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.