Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved