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1
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
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2
Pour the flour onto a dinner plate.
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3
In a shallow bowl, whisk together the milk, egg and a few dashes of hot sauce.
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4
Place the cornflakes, seasoned with 1 teaspoon of House Seasoning, on a second dinner plate.
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5
Season the steaks with the remaining teaspoon of House Seasoning.
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6
Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off.
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7
Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
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8
Place the steaks on the prepared baking sheet.
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9
Spray the tops of the steaks lightly with extra cooking spray.
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10
Bake until cooked through, about 15 minutes.
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11
Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved.
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12
In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half.
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13
Bring to a boil over medium-high heat, stirring frequently.
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14
Let the gravy boil, stirring constantly, until thickened, about 2 minutes.
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15
Season generously with pepper and serve the steaks smothered in the gravy.
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16
The Lady's House Seasoning: Combine 1 cup salt, 1/4 cup freshly ground black pepper and 1/4 cup garlic powder.
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17
Store in an airtight container for up to 6 months.
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18
Photograph by Kat Teutsch
