crunchy chicken fried steak
2 (8 oz.) rib-eye steaks, cut ½-inch thick
Season the meat on both sides with Seasoned Salt (see recipe below) and pound to a thickness of ¼-inch.
Cut each steak into two equal pieces.
In a bowl, whisk together the egg-water mixture and the Tabasco sauce. Dredge the steaks through the matzo flour, dip in the egg mixture, letting the excess drip off, then dredge through the crushed crackers.
Heat the oil in a skillet over moderately high heat. Add the steaks in batches and cook for 4-6 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm in a low heated oven.
Pour off all but 2 Tablespoons of fat from the pan. Add the onion and cook for about 5 minutes, or until golden. Thoroughly combine the potato starch and the Manischewitz Dry White wine. Add to the pan and cook, stirring constantly, until lightly colored and thickened.
Add worcestershire sauce and seasoned salt to taste. If sauce is too thick, add the remaining water and simmer, stirring until heated thoroughly.
Place one steak on each plate and pour the sauce around the steak. Serve with mashed potatoes and peas or green beans.
Seasoned Salt Recipe:
2 Tablespoons good-quality sweet Hungarian paprika
Pinch of cayenne pepper or to taste
Put all ingredients in a bowl and combine well.