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1
Preheat the oven to 200 degrees F.
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2
For the steaks: Process the pretzels in a food processor until fine.
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3
Grab 3 shallow bowls.
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4
In one, whisk together the eggs and milk.
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5
In another, mix together the flour, salt, pepper, dried fenugreek leaves, paprika, ground coriander, and ground cumin.
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6
Pour the pretzel crumbs into the last bowl.
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7
Save 2 tablespoons of the flavored flour for the gravy.
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8
Make yourself an assembly line: dip 1 steak on both sides in the flavored flour, making sure it's well coated, but dust off the excess.
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9
Then dip it quickly in the egg and lift, allowing the excess to drain back into the bowl.
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10
Finally, dunk both sides in the pretzel crumbs.
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11
Repeat with remaining steaks.
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12
Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat.
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13
For the gravy: Melt the butter in a saucepan over medium heat and add the onions and a pinch salt.
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14
Sweat until the onions are translucent and softened.
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15
Add the reserved 2 tablespoons of flavored flour and cook a few minutes until the flour no longer smells raw.
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16
Add the stock, mango chutney, and soy sauce.
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17
Stir, so that no lumps form, and bring to a boil.
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18
Cook until the sauce thickens to a gravy consistency, 5 to 10 minutes.
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19
Taste and re-season, if necessary.
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20
In a large cast iron skillet, add enough oil to come up the sides by 1-inch.
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21
Heat it over medium heat until shimmering; you'll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil.
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22
Line a sheet tray with paper towels and place a cooling rack on top.
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23
Gently lay the steaks into the oil; you may have to do this in batches.
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24
Cook each side until golden, about 3 minutes.
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25
When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch.
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26
Serve the steaks with gravy spooned over the top.
