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1
Cut the beef into 4 equal pieces.
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2
Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick.
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3
Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat.
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4
Set aside while you prepare the dredging station.
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5
In a large baking dish, add the flour and season with salt and pepper, to taste.
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6
In a second dish, whisk eggs and milk together.
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7
In the third dish, combine the crushed crackers and the panko.
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8
Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
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9
Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour.
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10
Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak.
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11
Set the steaks set aside to rest for 10 minutes.
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12
Heat the canola oil in large nonstick skillet over high heat.
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13
When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through.
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14
Repeat with remaining steaks.
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15
As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
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16
Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
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17
In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes.
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18
Heat a medium nonstick skillet, over medium-high heat.
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19
Add the pork and cook, breaking up the pork as it browns.
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20
Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer.
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21
Deglaze with the wine, and reduce for 2 to 3 minutes.
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22
Stir in the Dijon and sprinkle in the flour.
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23
Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
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24
Add 1 cup of the milk and stir until combined.
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25
Add the remaining milk and mix until it's just starting to thicken.
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26
Stir in the cream and heat through.
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27
Adjust the seasoning with salt and pepper, to taste, if needed.
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28
Serve immediately.
