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Makes 4 servings
Prep: 10 min., Cook: 30 min.
Sprinkle salt and pepper evenly over steaks.
Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and red pepper.
Whisk together ¾ cup milk and eggs.
Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil into a 12-inch skillet; heat to 360°.
(Do not use a nonstick skillet.
) Fry steaks 10 minutes.
Turn and fry 4 to 5 more minutes or until golden brown.
Remove to a wire rack on a jellyroll pan.
Keep steaks warm in a 225° oven.
Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining ¼ cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
Serve gravy with steaks and mashed potatoes, if desired.
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