A delightful twist on a classic comfort food, this recipe offers a crispy, flavorful steak paired with a rich and creamy gravy.
Combine the flour, salt, and pepper in a shallow bowl.
Mix the flour thoroughly to ensure even seasoning.
Pour the buttermilk into another shallow bowl.
Use cold buttermilk for better coating adherence.
Place the breadcrumbs in a third shallow bowl.
For extra flavor, season the breadcrumbs with herbs or spices.
Coat each steak in the flour mixture, then dip into the buttermilk, and finally coat with breadcrumbs.
Press the breadcrumbs firmly onto the steak for a thicker crust.
Heat the oil in a skillet over medium heat and fry the steaks for 5-6 minutes on each side until golden brown.
Avoid overcrowding the skillet to maintain oil temperature.
Remove the steaks from the skillet and keep warm.
Place the steaks on a wire rack to prevent sogginess.
Add the cream of mushroom soup and milk to the skillet, whisking until smooth. Bring to a boil and cook until thickened.
Stir constantly to prevent the gravy from sticking.
Serve the steaks topped with the creamy gravy.
Garnish with chopped parsley for a fresh touch.
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