CRUNCHY STEAK FINGERS

1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 round steaks (4 ounces each), trimmed and thinly sliced
2 egg whites, lightly beaten
1 cup Italian-seasoned tomato sauce

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spray foil with vegetable cooking spray.

In a small bowl, combine flour, Parmesan, basil, salt, and pepper. Mix well.

Dip steak in egg whites, allowing any excess to drip back into bowl. Dredge steak in flour mixture, turning to coat and patting so mixture adheres. Place on prepared baking sheet.

Bake, turning occasionally, until golden, about 10 minutes.

Meanwhile, in a small saucepan, heat tomato sauce over low heat, stirring occasionally, until heated through.

Place steak fingers on a serving plate. Serve immediately with sauce.

Servings: 4