Ingredients

• ¾ cup unbleached all-purpose flour
• 2 eggs (with 1 tablespoon hot pepper sauce, beaten)
• 6 oz saltine crackers (coarsely crushed
• ¼ cup corn oil
• 4 cups milk

Directions

• Directions
• Season each steak on both sides with a pinch of salt and of freshly ground black pepper, rubbing them into the meat.
• One at a time, dredge the steaks into the flour, then in the egg, then in the cracker crumbs.
• Reserve ¼ cup of the flour.
• In a large heavy skillet over medium heat, warm the corn oil.
• Add the steaks and cook them, turning them carefully once or twice, until the meat is fully cooked through and the crumb coating is brown and crisp, 8 to 10 minutes total, transfer them to a platter and keep them warm.
• Pour all but 4 tablespoons of the fat in the skillet through a strainer and discard it.
• Return any cracklings from the strainer to the skillet and set it out over low heat.
• Whisk the reserved ¼ cup of flour into the fat in the skillet and cook over low heat, stirring and scarping, for 2 minutes.
• Gradually whisk in the milk.
• Raise the heat slightly and bring the gravy to a simmer.
• Cook, stirring often and scarping the browned deposits from the bottom of the skillet, until the gravy has thickened, 5 to 6 minutes.
• Adjust the seasoning.
• Arrange the steak on each 4 plates. Spoon the mashed potatoes next to the steaks and nap both generously with gravy.
• Serve immediately.