Instructions
- In a shallow dish, combine the Panko Breadcrumbs, Flour, Parmesan Cheese, Smoked Paprika, Garlic Powder, Black Pepper, and Cayenne Pepper.
- In another shallow dish, whisk together the Eggs and Buttermilk.
- Dredge each steak in the breadcrumb mixture, then dip in the egg mixture, and coat thoroughly with the breadcrumb mixture again.
- Heat the Peanut Oil in a large skillet over medium-high heat.
- Fry the steaks for 3-4 minutes per side, until golden brown and cooked to desired doneness.
- Remove the steaks from the skillet and set aside.
- To make the jus, heat the Olive Oil in the same skillet over medium heat.
- Add the Shallots and Garlic and cook until softened, about 3-5 minutes.
- Deglaze the pan with the Red Wine, scraping up any browned bits from the bottom.
- Reduce the wine by half, about 5-7 minutes.
- Add the Beef Stock and Balsamic Vinegar and simmer until reduced to a sauce-like consistency, about 10-15 minutes.
- Whisk in the cold Butter until emulsified.
- Stir in the Fresh Thyme.
- Pour the red wine jus over the fried steaks and serve immediately.
