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1
Cut steak into 4 even portions and place between 2 sheets of plastic wrap.
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2
Using a meat tenderizer, pound meat to 1/4-inch thickness.
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3
Place eggs in a shallow mixing bowl or pie dish and place 1 cup flour in another shallow bowl.
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4
In a third shallow bowl, mix together the breadcrumbs, 1 tablespoon parsley and Parmesan cheese.
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5
Season with salt and pepper.
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6
Coat steaks with flour and shake off excess.
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7
Dip steaks in egg and into breading mixture, pressing mixture into steaks so it sticks.
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8
At this point you can cover and refrigerate steaks for up to 2 hours.
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9
Heat about 1/3-cup of oil in a large skillet.
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10
Add steaks and cook until coating is golden brown, about 2-3 minutes per side.
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11
Drain on paper towels and reserve oil in skillet for gravy.
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12
Cover steaks to keep warm.
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13
To make gravy, drain some of the olive oil from the saute pan, leaving about 2 tablespoons (make sure to keep the browned bits from the steaks in the pan as these add great flavor).
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14
Over medium heat, add flour and whisk into oil until flour turns golden brown, about 8 minutes.
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15
Remove from heat and whisk in red wine.
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16
Whisk in broth and cream.
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17
Return to heat and whisk until smooth and thick.
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18
Remove from heat and stir in butter and remaining parsley.
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19
Season with salt and pepper.
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20
Pour gravy over steaks before serving.
