Chicken Fried Steak
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
round steak -- trimmed of fat |
|
1 |
teaspoon |
kosher salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/8 |
teaspoon |
cayenne pepper |
|
1/8 |
teaspoon |
paprika |
|
1/4 |
teaspoon |
garlic powder |
|
3/4 |
cup |
all-purpose flour |
|
1 |
whole |
egg |
|
1/4 |
cup |
low fat evaporated milk |
|
Sauce |
||
|
2 |
cups |
low fat buttermilk |
|
1/4 |
cup |
vegetable oil |
| Cut meat into six pieces. Pound each piece until 1/4 inch thick. Mix salt, pepper, cayenne, paprika, garlic powder, and flour together. Place in a shallow dish like a pie plate. Mix egg and milk together and place in a second dish. Dredge the meat in the flour coating both sides. Dredge the flour coated meat in egg mixture. Dredge the meat a second time in flour mixture. Place on a rack over a baking sheet. Heat oil in frying pan and cook the meat in batches if necessary until golden on both sides. Place the meat on a rack over a baking sheet in a warm oven. Cook the second batch and place on rack. Add enough oil to make at least one tablespoon and add two tablespoons of the remaining flour mixture. Cook for a couple of minutes to get out the raw flour taste. Add the buttermilk and stir to deglaze the pan. Cook gravy until it thickens. Serve over the steaks. Makes 6 Servings. |
| Per Serving: 408 Calories; 24g Fat (55.0% calories from fat); 28g Protein; 17g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 478mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat. |