Curried Country Fried Steak
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 teaspoons curry powder, divided
1 cup all-purpose flour
4 thin-sliced (about 1/4-inch) steaks
1/2 cup mayonnaise
3 tablespoons mango chutney
3 jarred roasted red peppers
Preheat oven to 200 degrees. In a large shallow bowl, mix together the salt, black pepper and 3 teaspoons of the curry powder. In a second large shallow bowl, lightly beat the eggs. In a third bowl, combine the flour and remaining 3 teaspoons of curry.
One at a time, dredge the steaks through the salt mixture; coat both sides. Repeat the dredging process with the eggs, then with the flour mixture.
Add enough oil to just coat the bottom of a large, deep skillet. Heat over medium-high until the oil shimmers. Add two steaks to the skillet and fry 4 minutes per side, or until golden browned. Transfer the steaks to an ovenproof plate and keep warm in the oven. Repeat with remaining steaks.
In a food processor or blender, combine the mayonnaise, chutney and red peppers. Process until smooth. To serve, accompany each steak with a dollop of chutney mayonnaise.