In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Mix 1/2 cup flour with salt and pepper.,Pound the mixture into both sides of the meat with mallet.,Cut the meat into serving size pieces.,Beat the eggs together with the 2 tbl spns cream Reserve 3 tble spns of the flour.,Dredge the steaks in the remaining flour.,______,Drop into hot oil.,Brown the steaks well turn and brown other side.,Reduce heat to medium cover skillet and cook 15-20 minutes.,Turning occasionally until steak is cooked through and tender.,Remove steaks from pan and drain on brown paper bags.,Keep warm add onion to pan and saute quickly.,Remove.,Pour off all but 3 tble spns of oil and remaining flour ans stir well for 1-2 minute Stir in the cream then chicken stock then worcestershire and or hot sauce top the meat with the gravy.
Dip in egg mixture then in cracker crumbs.

In a large bowl, toss together cabbage, onion, carrot, and jalapeno, if using, In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved,______, Cover and refrigerate for one hour before serving,
Pour brine over vegetables and toss to combine

______,In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.,Stir in chicken broth and bring to a boil.,While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.,Add chicken to boiling broth, stir gently, and bring back up to a simmer.,Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.,Garnish with fresh cilantro and serve.
Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!