• 12 oz uncooked lean beef round
• ¼ cup all-purpose flour
• ¾ tsp table salt, divided
• ¼ tsp black pepper, divided
• 1¼ cup fat-free skim milk, divided
• 1 large egg white
• 1 cup dried plain breadcrumbs, coarse-variety
• 2 slices uncooked reduced-fat bacon
• 1 spray cooking spray
• ½ cup uncooked onion, chopped
• ⅛ tsp hot pepper sauce, optional

1. Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces.
2. Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.
3. Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.
4. In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to the same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to the desired degree of doneness. Remove steaks and set aside.
5. Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in the remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately.
6. Serving Size: Yields about 3 ounces of chicken-fried steak and 1/4 cup of gravy per serving.