This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.
"Only a rank degenerate would drive 1,500 miles across Texas without eating a chicken fried steak." -Larry McMurtry, Author
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.
Traditional gravies call for flour, but I like using the cornstarch. It is quicker and more predictable and is also gluten free.
The breadcrumbs are key for good Chicken Fried Steak. I love using melba toast coarsely ground in the food processor. Another great choice is panko and for those of you who are eating gluten free the Ian's gluten free panko is perfect. We have tested this product and it is a perfect coating (better than most other store bought panko and breadcrumbs actually).
Servings: 4 | Serving size: 4 ounces beef with crust and gravy
Cooking Time: 30 Minutes
This recipe can easily be multiplied or halved to serve 2.
This recipe makes great leftovers for sandwiches.
Serve with Roasted Garlic Mashed Potatoes [Low Sodium Roasted Garlic Mashed Potatoes] or Plain Mashed Potatoes [Low Sodium Plain Mashed Potatoes] and Parmesan Squash or Southern Green Beans [Low Sodium Southern Green Beans] or Creamed Peas
Place the stock in a small sauce pan with the rosemary.
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.
Serving size: 4 ounces beef with crust and gravy
|Calories 330||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||20%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 16g||6%|
|Dietary Fiber <1g||4%|
|Vitamin A 4%||Vitamin C 0%|
|Calcium 14%||Iron 20%|
|Vitamin K 5mcg||Potassium 300mg|