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Place steak between 2 sheets of waxed paper and
pound to 1/2-inch thickness; slice steak into 4
equal pieces.
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.
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.
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In a large nonstick skillet, over medium heat,
brown bacon, flipping once, about 5 minutes;
remove from skillet and set aside. Add steaks to
same skillet and place over medium-high heat. Cook
about 3 to 4 minutes per side for medium, or
longer to desired degree of doneness. Remove
steaks and set aside.
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 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.
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