Chicken Fried Steak
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 604.7
- Total Fat: 26.5 g
- Cholesterol: 292.1 mg
- Sodium: 457.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.6 g
- Protein: 70.8 g
View full nutritional breakdown of Chicken Fried Steak calories by ingredient
Introduction
Courtesy of Alton BrownWe changed the milk to 1% and used low sodium chicken broth Courtesy of Alton Brown
We changed the milk to 1% and used low sodium chicken broth
Number of Servings: 6
Ingredients
-
2 lb Cubed Steak
2 tsp kosher Salt
1 tsp ground black pepper
1 C all purpose flour
3 eggs, beaten
1/4 C vegetable oil
2 C low sodium chicken broth
1/2 C 1% milk
Directions
Season beef on both sides with salt and pepper.
Place the flour into a pie pan.
Place eggs into a seperate pie pan.
Dredge the meat on both sides in the flour, followed by the egg and finally into the flour again.
Let meat sit for 10-15 minutes.
Place enough oil to cover the bottom of a 12 inch skillet and set over medium heat.
Once the oil is hot, add the meat in batches, being careful to not overcrowd the pan.
Cook each piece on both sides until golden brown (approx. 4 minutes on each side).
Remove the steaks to a wire rack set in a half sheet pan and place into the oven.
Gravy
Add the remaining oil (at least 1 tablespoon) to the pan.
Whisk in 3 T of the flour left over from the dredging.
Add the chicken broth and deglaze the pan.
Whisk until the gravy comes to a boil and begins to thicken.
Add the milk and whisk until the gravy coats the back of a spoon (approx. 5-10 minutes)
Season to taste.
Serve the gravy over the steaks.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMIKO75.
Place the flour into a pie pan.
Place eggs into a seperate pie pan.
Dredge the meat on both sides in the flour, followed by the egg and finally into the flour again.
Let meat sit for 10-15 minutes.
Place enough oil to cover the bottom of a 12 inch skillet and set over medium heat.
Once the oil is hot, add the meat in batches, being careful to not overcrowd the pan.
Cook each piece on both sides until golden brown (approx. 4 minutes on each side).
Remove the steaks to a wire rack set in a half sheet pan and place into the oven.
Gravy
Add the remaining oil (at least 1 tablespoon) to the pan.
Whisk in 3 T of the flour left over from the dredging.
Add the chicken broth and deglaze the pan.
Whisk until the gravy comes to a boil and begins to thicken.
Add the milk and whisk until the gravy coats the back of a spoon (approx. 5-10 minutes)
Season to taste.
Serve the gravy over the steaks.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMIKO75.
Member Ratings For This Recipe
-
REDGRAMA
