Recipe Rehab | Country Fried Buffalo Steak

In a large bowl, add the Greek yogurt, garlic powder, onion powder, salt, pepper, whole wheat flour, white wine vinegar and water. Whisk together thoroughly.

Preheat the oven to 375 degrees F.

Add the buffalo Swiss steaks to the bowl of marinade, covering each steak thoroughly with the marinade.

Allow steak to marinate for 20 minutes.

In a shallow bowl, combine the cracker meal, black pepper, and ground flax seed. Mix well.

Add the olive oil to a baking pan, coating the surface of the pan evenly.

Remove steak from marinade, allowing excess marinade to drip off. Dredge steaks in the cracker meal mixture. Place the dredged steaks on the oiled baking pan.

Bake the steaks for 15 minutes, or until cooked through. Once the steak is done, remove from the oven and allow to rest for 5 minutes before serving.

While the steaks are cooking, prepare the gravy. In a medium-sized pot over medium-high heat, add chicken stock, chopped onion, chopped portabello mushrooms, thyme, garlic powder, black pepper, and kosher salt.

Bring the mixture to a boil, then reduce the heat to a simmer.

While the chicken stock mixture is simmering, combine the milk with the cornstarch in a separate small bowl. Mix well to dissolve the cornstarch, ensuring there are no lumps.

Add the milk mixture to the simmering chicken stock; stir constantly to avoid lumps. Simmer the gravy until it is thick and delicious.

Serve one steak per person topped with the thickened mushroom gravy. Serve alongside your favorite healthy side dishes such as steamed green beans or a fresh salad.