Chicken Fried Steak
Servings
4Serving size
4 ounces beef with crust and gravyThis recipe can easily be multiplied or halved to serve 2 and makes great leftovers for sandwiches.
Serve with Creamed Peas or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Root Vegetables
AND
Serve with Creamed Spinach or Low Sodium Creamed Spinach or Parmesan Squash or Southern Green Beans
Ingredients
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1 tsp. Dried rosemary |
| 4 4 ounces Beef top round (thinner steaks work better) |
| 1 large Egg(s) |
| 1 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free panko) |
| 2 Tbsp Reduced fat buttermilk |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Olive oil |
| 1/2 cup 2% milk |
| 4 tsp.. Cornstarch |
Instructions
Place over high heat, bring to a boil and reduce the heat to a simmer.
Reduce the stock by about half. Remove from the heat and let cool.
Using a meet mallet or the base of a small sauce pan pound the filets lightly until they are flattened to about 1/2 inch thick.
Whisk together the egg and buttermilk.
Place the breadcrumbs on a plate.
Dredge the beef filets in the egg mixture. Coat well.
Place the filets on the plate with the breadcrumbs.
Sprinkle with 1/4 teaspoon of the salt and the pepper.
Turn the filets over to coat the other side of the filets. Pat to coat the filets well with the breadcrumbs.
Place the oil in a large skillet over medium high heat.
When the pan is hot add the breaded filets. Cook on the first side for about 8 minutes.
While the steaks are cooking add the cornstarch to the cold milk and stir well with a fork until blended.
Cook the steaks for another 8 minutes until the breadcrumbs are well browned.
Remove the steaks to a warm plate.
Pour the chicken stock through a strainer into the hot skillet. Whisk well.
Let the stock reduce by about 1/3. Add the milk and cornstarch and whisk continuously over medium heat until the sauce is thickened.
Serve the steak topped with the sauce.
Serve this recipe with one of these starch side dishes.
Creamed Peas
Place the peas in a small pan over medium high heat. Add the water, salt, tarragon and pepper. Cook for about 5 minutes stirring occasionally. As the water is almost evaporated, reduce the heat to medium. Add the mustard and cream cheese. Cook for about 3 minutes until the cheese…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Root Vegetables
Place a large roasting pan in the oven and preheat the oven to 325°F. When the oven is hot, add the olive oil and swirl to coat the bottom of the pan. Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil. Roast…
AND
Serve this recipe with one of these vegetable side dishes.
Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Low Sodium Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Southern Green Beans
Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn. Add the onions and cook for about 2 minutes. Add the green beans, sugar, salt, and pepper. Stir and…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Chicken fried steak reminds me of my childhood. Crispy on the outside but (done right) tender on the inside. I learned the secret from a friend who told me that his mother used only top sirloin. Sirloin can be pricy, however, so a good alternative is bottom round. If you are going to use the top sirloin, have the butcher cut it pretty thin – about a half inch thick. For bottom round have the steak cut thicker and then pound it to 1/2 inch thick. That will help tenderize it and you will save money.