Categories: Chicken
Ingredients
- Creole Mustard Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Creole mustard (or you can use any whole grain mustard)
- 1 tablespoon honey
- ⅛ teaspoon cayenne pepper
- Steak Fingers
- 11/2 pounds cube steak
- salt and pepper
- 1/2 cup flour
- 2 eggs, lightly beaten
- ⅓ cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 cup flour
- 1/2 sleeve Saltine crackers, finely crushed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon black pepper
- Vegetable oil
Directions
- Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed.
- Cut cube steak into 1-inch fingers, Season lightly with salt and pepper.
- Place ½ cup flour on a plate.
- Whisk together eggs, milk, and Worcestershire sauce in a medium bowl.
- On another plate, combine ½ cup flour, saltine crumbs, Cajun seasoning and pepper.
- Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees.
- Dredge steak pieces in flour, shaking off excess.
- Dip in egg mixture and then coat with flour/saltine mixture.
- Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes).
- Place on wire rack to drain.