1/4 cup(s) all-purpose flour
2 large egg whites, lightly beaten
1/4 cup(s) cornmeal
1/4 cup(s) whole-wheat flour
1/4 cup(s) cornstarch, divided
1 teaspoon(s) paprika
1 pound(s) cube steak, cut into 4 portions
3/4 teaspoon(s) kosher salt, divided
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) canola oil, divided
1 can(s) reduced-sodium beef broth
1 tablespoon(s) water
1/4 cup(s) half-and-half
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.