Chicken-Fried Steak

• 4 (4-ounce) minute steaks
• 2 teaspoons Worcestershire sauce
• 3/4 cup whole-wheat flour
• 1/2 teaspoon Spanish smoked or regular paprika
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 large egg whites
• 3/4 cup 2% reduced-fat milk, divided
• 4 teaspoons canola oil, divided
• 1/2 cup low-sodium beef broth
• 1/4 teaspoon hot pepper sauce (such as Tabasco)

1. Place steaks between 2 double layers of plastic wrap or in a large zip-top bag; pound to 1/4-inch thickness. Brush each steak with Worcestershire sauce, and remove to a plate.
2. Combine flour, paprika, and 1/4 teaspoon each salt and pepper in a bowl. Combine egg whites and 1/2 cup milk in a separate bowl; whisk lightly. Dip 1 steak in egg mixture, shake off excess liquid, then dip twice on each side in flour mixture; repeat with remaining steaks. Reserve 1 tablespoon seasoned flour.
3. Place 2 teaspoons oil in a large nonstick skillet over medium heat, and heat until very hot but not smoking. Add 2 floured steaks; cook 2-3 minutes per side or until golden brown. Remove steaks from pan; cover meat lightly with foil to keep warm. Add additional 2 teaspoons oil; cook remaining steaks.
4. To make gravy, add beef broth to skillet in which steaks were cooked. Whisk reserved flour into pan; cook over medium heat, whisking constantly, 1-2 minutes or until golden brown and bubbling. Slowly add remaining 1/4 cup milk, remaining 1/4 teaspoon each salt and pepper, and hot sauce; whisk 1-2 minutes more or until thickened. (Strain to remove brown bits from gravy, if desired.) Spoon 2 tablespoons gravy over each steak; serve.

worcestershire sauce, flour, spanish smoked, salt, pepper, egg whites, milk, canola oil, beef broth, hot pepper

Taken from www.myrecipes.com/recipe/chicken-fried-steak-2 (may not work)