To prepare the crispy shallots, place sliced shallots into a medium-sized saucepan and pour in oil to submerge. Cook over medium-low heat for 20–25 minutes, or until shallots are golden brown, stirring often with a fork to encourage the rings to separate. Keep a close watch and remove from pot as soon asthey turn a golden color, as once they start to brown they darken fast.

While shallots are cooking, line a baking sheet with Gefen Parchment Paper and prepare a fine mesh strainer over a bowl. Pour shallots into the prepared strainer to drain, then spread them out on the prepared baking sheet to cool. Season with kosher salt while still warm and let cool.

Shallots can be fried up to a week before use. Store in an airtight container at room temperature.

Place one rib steak between two pieces of parchment paper. Pound thinly with a meat mallet. Repeat with remaining steaks. Season with salt and pepper.

Combine the panko crumbs with the crushed rosemary, garlic powder, salt, and pepper. Set out the flour, eggs, and panko crumb mixture on separate plates. Dredge each rib steak in flour, dip into egg, and then coat both sides evenly with panko crumbs. Place steaks on a baking sheet until ready to cook.

Add oil and margarine to a large frying pan. Heat oil and place one or two steaks at a time into the hot oil, being careful not to overcrowd the pan. Steaks should sizzle as soon as they’re placed in the pan. Fry for one to two minutes, until browned and crispy, then flip and fry the second side for an additional two to three minutes. Remove from the pan and repeat with remaining steaks. Place fried steaks into a 175 degrees Fahrenheit (80 degrees Celsius) oven to keep warm.

To prepare the Dijon sauce, place all ingredients into a small

saucepan. Whisk to combine and bring to a simmer for two to three minutes, until sauce begins to thicken slightly.

To serve, drizzle some Dijon sauce over the warm steaks. Top

with crispy shallots and chopped parsley.