CHICKEN FRIED STEAK WITH GRAVY

Tenderized round steak (cube steak) shallow fried in a crispy batter and served with a milk gravy. A rib-sticking comfort food.

          

One of my husband's favorite comfort foods is chicken fried steak, and I can see why. What's not to love about steak that is breaded, fried, and served with gravy? There was a period when we would have it once every 2-3 weeks, but times have changed and we (as in "I") are more health-conscious (my husband would eat it every week if he could). As a result, we have it once every few months. It has been a while since we last had the steak, so my husband was very happy when I made some this week.

Chicken fried steak is typically made with an inexpensive cube steak which is basically round steak that has been tenderized by piercing or pounding. To bread, I apply the dry-wet-dry method using flour, egg wash, and bread crumb coating, respectively. I shallow fry mine in olive oil and a little butter. For the gravy, I whisk reserved fat dripping, flour, and milk until thick and creamy. I serve it with mashed potatoes and a veggie side. As you can see, chicken fried steak is a comforting and rib-sticking meal that not only my husband, but also the whole family enjoys.

If you are looking for dinner inspiration tonight, how about some of these delectable, breaded, and fried steaks? They are going to satisfy, comfort, and hit all of the right notes! 

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CHICKEN FRIED STEAK WITH GRAVY

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INGREDIENTS:

For the Steak:

1 1/2 cup bread crumbs

1 1/4 tsp. salt, divided

1 1/4 tsp. black pepper, divided

1/2 tsp. onion powder, divided

1/2 tsp. garlic powder, divided

1/2 tsp. paprika

1 rounded cup flour

3 eggs

3 tbsp. milk

1 tbsp. Worcestershire sauce

2 1/2 lbs. cube steak (about 6 pieces)

3 tbsp. butter

extra virgin olive oil for cooking

For the Gravy:

3 tbsp. flour

2 cups milk

3/4 tsp. salt

3/4 tsp. black pepper

INSTRUCTIONS:

Place bread crumbs, 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika in a large deep dish and blend well. In a second deep dish add flour 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika in a large deep dish and blend well. In a third deep dish, whisk eggs, milk, and Worcestershire sauce.

Working one steak at a time: dip into and pat with the flour mixture, dip into egg wash, then dip into and coat with bread crumb mixture. Place, single layered, on a baking sheet. Repeat coating the remaining steaks. 

Preheat oven to 175 degrees F.  Place a baking sheet equipped with a metal cooling rack in oven.

Preheat butter and 1/4-inch of oil in a large heavy-bottom skillet on medium heat. Cook steaks, 2 at a time, until crispy and golden brown (about 2 to 3 minutes on each side depending on thickness). Adjust heat if steaks browns too quickly or slowly. Place on the pre-heated cooling rack and keep warm in oven. Continue cooking the remaining steaks. Keep warm in oven.

To make gravy, drain excess fat, reserving 3 tablespoons in skillet (add butter if there isn't enough). Reduce heat to medium low. Whisk in flour and cook for 1 minute or so, whisking constantly. Increase heat to medium to medium high, add milk, salt, and pepper, whisking constantly until gravy thickens. Remove from burner. Serve with steak.  Makes 6 servings.

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