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1
Preheat oven to 350F Coat a baking sheet with cooking spray.
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2
Place all-purpose flour on a large plate.
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3
Place egg in a shallow dish.
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4
Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch, onion and garlic powders and paprika in another shallow dish.
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5
Season both sides of steak with 1/2 teaspoon each salt and pepper.
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6
Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
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7
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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8
Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total.
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9
Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak.
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10
Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
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11
Meanwhile, add broth and wine to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes.
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12
Whisk water and the remaining 1 tablespoon cornstarch until smooth.
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13
Remove the pan from the heat and stir in the cornstarch mixture.
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14
Return to the heat and cook, stirring, until thickened, 1 to 2 minutes.
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15
Season with the remaining 1/4 teaspoon salt and pepper.
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16
Serve the steak topped with the gravy.
