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BROWSE

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CHICKEN FRIED STEAK

with Pan Gravy

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 2 large eggs
  • 2 1/4 cups whole milk divided
  • - dash ground red pepper optional
  • 1 cup all-purpose flour
  • 4 6 ounce cube steak
  • 1/4 cup pure vegetable oil
  • 1 cup chicken broth
  • 1 teaspoon freshly ground black pepper
DIRECTIONS

Combine eggs, ¼ cup milk and a dash of ground red pepper in a shallow dish; salt and pepper to taste. Whisk until well combined. Place flour in another shallow dish; salt and pepper to taste. Add additional ground red pepper, if desired.

Salt and pepper steaks to taste. Dredge steaks in flour, then in egg, and then back in flour. Set steaks aside. Reserve ¼ cup flour.

In large skillet, heat oil over medium-high heat. Add steaks to pan; pan-fry until golden brown on both sides (about 5-7 minutes) and internal temperature reaches 160°F. Remove to paper towels; keep warm.

Whisk reserved flour into pan drippings. Cook, whisking constantly, 1 minute. Slowly add in chicken broth and remaining 2 cups milk. Bring to a boil, whisking constantly. Reduce heat and simmer until thickened. Whisk in freshly ground black pepper; salt to taste. Serve gravy over steaks.