Crunchy Chicken Fried Steak
- 2 (8 oz.) rib-eye steaks, cut ½-inch thick
- Seasoned Salt to taste (recipe below)
- 2 large eggs mixed with 2 Tablespoons water
- Hot sauce to taste
- 1 cup Manischewitz matzo flour or matzo meal
- 1 cup crushed Manischewitz Tam-Tam crackers
- ¼ cup oil
- 1 large onion, chopped
- 2 Tablespoons Manischewitz potato starch
- 1 cup Manischewitz Dry White wine
- ¼ cup water
- Worcestershire sauce to taste
- 2 Tablespoons good-quality sweet Hungarian paprika
- 1 Tablespoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon onion powder
- Season the meat on both sides with Seasoned Salt (see recipe below) and pound to a thickness of ¼-inch.
- Cut each steak into two equal pieces.
- In a bowl, whisk together the egg-water mixture and the Tabasco sauce. Dredge the steaks through the matzo flour, dip in the egg mixture, letting the excess drip off, then dredge through the crushed crackers.
- Heat the oil in a skillet over moderately high heat. Add the steaks in batches and cook for 4-6 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm in a low heated oven.
- Pour off all but 2 Tablespoons of fat from the pan. Add the onion and cook for about 5 minutes, or until golden. Thoroughly combine the potato starch and the Manischewitz Dry White wine. Add to the pan and cook, stirring constantly, until lightly colored and thickened.
- Add worcestershire sauce and seasoned salt to taste. If sauce is too thick, add the remaining water and simmer, stirring until heated thoroughly.
- Place one steak on each plate and pour the sauce around the steak. Serve with mashed potatoes and peas or green beans.
- Pinch of cayenne pepper or to taste
- Put all ingredients in a bowl and combine well.