SONIC: COUNTRY-FRIED STEAK SANDWICH

SAVE: 204 CALORIES, 33 G FAT, 10 G SAT. FAT

Ifear that this recipe might not be as on-the-money in the flavor department as most of the others in the book, because between the time I was developing it and retesting it, Sonic stopped offering it. I almost decided to cut it completely, but my friend Jessica urged me not to, as it is one of her favorite sandwiches ever and she can no longer get it at all. At least this way, she said, she’ll be able to make it at home. I considered her request but feared that perhaps it was discontinued because it just wasn’t that popular. Then I remembered that as a kid, my all-time favorite sandwich was the Burger King Chicken Parmesan Sandwich, which has long since been discontinued. Not only did I miss it, but I know a lot of other people did, too.

So here it is. Hopefully, my version was close enough in the original testing stage to have that great flavor and texture that the original had, and it won’t really matter that I never had the chance to order it a few more times.

½ tablespoon unbleached or all-purpose flour

¼ teaspoon + 1⁄8 teaspoon salt

¼ teaspoon ground black pepper + additional for sprinkling

1⁄8 teaspoon garlic powder

Pinch of turmeric

2¼ ounces 96% lean ground beef (¼ cup + ½ Tbsp.)

4 tablespoons dry bread crumbs, divided

1 tablespoon + 1 teaspoon + 1 tablespoon egg substitute

1 tablespoon fat-free milk

Olive oil spray

1 teaspoon paprika

2 slices Texas toast–style bread

2 teaspoons light butter (softened) or light butter spread

2 teaspoons light mayonnaise

¼ cup chopped iceberg lettuce

2 slices tomato (1⁄8" thick)

ON a sheet of waxed paper, combine the flour, ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and turmeric. Mix to blend. Set aside.

In a small bowl, combine the beef with 2 tablespoons bread crumbs, 1 tablespoon + 1 teaspoon egg substitute, milk, and the remaining 1⁄8 teaspoon salt. Mix to blend.

On a sheet of waxed paper, shape the mixture into a patty that is roughly 5" x 4". It shouldn’t be a perfect rectangle. Very carefully, dip both sides into the flour mixture, making sure to coat it evenly. (If it breaks slightly, just reshape it.) Cover loosely with plastic wrap. Place in the freezer for 15 minutes.

Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray.

In a shallow bowl, combine the remaining 1 tablespoon egg substitute and paprika. Beat with a fork to blend. Place the remaining 2 tablespoons bread crumbs on a sheet of waxed paper set next to the bowl.

With a spatula, dip the patty into the egg-substitute mixture, being sure to coat completely. Allow any excess egg-substitute mixture to drip off. Dip into the bread crumbs to coat completely. If it breaks slightly, just reshape it. Season both sides with pepper to taste. Lightly mist both sides with oil spray. Place on the reserved baking sheet.

Bake for 4 minutes. Carefully flip the patty. Bake for 4 to 6 minutes, or until it is crisp and no longer pink inside. Check by inserting a sharp knife into the center.

Meanwhile, preheat a medium nonstick skillet over medium heat. Spread 1 side of each bread slice with 1 teaspoon of butter or butter spread. Place, buttered-sides down, in the skillet. Cook for 2 to 3 minutes, or until toasted. Place 1 slice of bread, toasted-side down, on a plate. Spread evenly with the mayonnaise. Top with the lettuce, tomato, steak, and the remaining bread slice, toasted-side up.

MAKES 1 SERVING

544 calories, 25 g protein, 51 g carbohydrates, 14 g fat, 2 g sat. fat, 3 g fiber

Original Sonic Country-Fried Steak Sandwich: 748 calories, 24 g protein, 56 g carbohydrates, 47 g fat, 12 g sat. fat, 2 g fiber