Chicken Fried Steak Recipe
Breaded beef cutlet with cream white gravy
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Ingredients
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For the Chicken Fried Steak
For the Cream Gravy
Method
Preparing the Chicken Fried Steak
- 1
Tenderizing the Steak
Using a meat mallet, pound the beef round steak to about 1/2 inch thickness. This helps to tenderize the meat.
- 2
Marinating the Steak
In a shallow dish, combine the buttermilk, 1 tsp of salt, and 1/2 tsp of black pepper. Place the steak in the mixture, cover, and refrigerate for at least 1 hour or overnight for best results.
- 3
Breading the Steak
In a separate bowl, whisk together the flour, paprika, and the remaining salt and pepper. Beat the eggs in another bowl. Remove the steak from the buttermilk, letting the excess drip off, then dredge it in the flour mixture, dip it in the egg, and finally coat it again in the flour mixture.
- 4
Frying the Steak
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded steak and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Making the Cream Gravy
- 5
- 6
Adding Milk
Slowly whisk in the milk until the mixture is smooth. Continue to cook and stir until the gravy thickens, about 5-7 minutes.
- 7
Seasoning the Gravy
Season the gravy with salt and pepper to taste. If the gravy is too thick, add more milk until the desired consistency is reached.
- 8
Serving
Serve the chicken fried steak hot, topped with the cream gravy.