Chicken-Fried Steak with Buffalo Vinaigrette

Another yummy recipe tonight, this one is from Rachel Ray's Everyday Magazine, I made some changes to make it a little healthier though, Matt and I both loved this recipe and will make it again maybe with chicken next time marinated in hot sauce then baked to cut some of the fat.

Ingredients:
1/2 cup vegetable oil *I used 1/3 total olive oil*
1/4 cup Frank's Red Hot Sauce
2 teaspoons honey
4 cups thinly sliced celery
1 large egg *I used egg beaters*

1/3 cup skim milk
1 cup flour
Salt and pepper
Four 4-ounce pieces top round steak, pounded thin
1/2 cup crumbled blue cheese

Directions:
In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.
In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.
In a heavy skillet (creuset :), heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.
Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.

Makes 4 Servings

Per Serving Calories 341, Fat 19.8, Protein 29.5, Carbs 9.0