Ingredients

• 1 cup whole-wheat flour
• 2 cups whole-wheat panko breadcrumbs, such as Ian's All-Natural
• 3 large egg whites
• Four 3-ounce portions lean filet mignon, pounded about 1/3 inch thick
• Nonstick cooking spray
• Salt and freshly ground black pepper
• One 6-ounce link hot Italian turkey sausage with casing removed
• 1 cup low-fat, low-sodium chicken broth
• 1 tablespoon cornstarch
• 1/2 cup nonfat Greek yogurt

Directions

1. Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil, set it aside.

2. Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks. Dredge the steaks in flour, shaking off any excess. Dip them into the egg whites to coat. Then dredge the steaks into the panko, coating them evenly.

3. Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste, and roast them until they are golden brown and crispy, 8 to 10 minutes.

4. Meanwhile, heat a large nonstick saute pan over high heat. When the pan is hot, add the sausage and stir to break it up. Cook the sausage until it is just done, about 4 minutes.

5. While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.

6. Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat.

7. Stir the yogurt into the gravy. Season it with salt and pepper to taste. Pour the hot gravy over the steaks and serve immediately.

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