2 lb. cubed or round steak
salt and pepper, to taste
2 eggs, beaten with 1 tbsp. water
1 1/2 c. finely crushed cracker crumbs, Panko or bread crumbs
2 tbsp. fresh parsley, minced
1/2 tsp. garlic powder
vegetable or peanut oil (for frying)
2 c. canned chicken broth or bouillon
1 can mushroom pieces, if desired

Season steak with salt and pepper. Beat eggs with water, garlic powder and parsley and place in a shallow sided dish or pan (about 1-inch deep).

Place crumbs in a separate shallow dish.

Meanwhile, heat oil in a heavy pan. Dip steak in egg mixture, then dredge in crumbs, pressing to coat well on both sides. Sauté in hot oil until browned on both sides and cooked through.

In a saucepan, combine broth with 2 tbsp. flour or 1 tbsp. cornstarch to thicken. Simmer for 15 minutes or until desired consistency.

Add mushrooms and a pinch of parsley; serve ladled over the chicken fried steak or in a gravy boat to the side.

Submitted by: Belle