Chicken Fried Steak Recipe
A lean beef cutlet, hand coated with our trademark batter, fried and topped with our hearty cream gravy.
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Ingredients
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Meat
Batter
Gravy
Frying
Method
Prepare the Meat
- 1
Pound the Beef Cutlet
Place the beef cutlet between two sheets of plastic wrap and pound it to about 1/2 inch thickness using a meat mallet.
- 2
Season the Meat
Sprinkle both sides of the beef cutlet with salt and black pepper, and let it rest while you prepare the batter.
Make the Batter
- 3
Combine Dry Ingredients
In a large bowl, mix together 1 cup of all-purpose flour, 1 cup of cornstarch, salt, black pepper, and paprika.
- 4
- 5
Combine Mixtures
Add the wet mixture to the dry ingredients and stir until just combined. The batter should be smooth with no lumps.
Fry the Steak
- 6
Heat the Oil
In a deep skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Coat the Steak
Dip the seasoned beef cutlet into the batter, ensuring it's fully coated. Let excess batter drip off.
- 8
Fry the Steak
Carefully place the coated beef cutlet in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Make the Gravy
- 9
- 10
Make a Roux
Whisk in 1 cup of all-purpose flour and cook for about 2 minutes, stirring constantly until the mixture is golden brown.
- 11
Add Milk and Season
Slowly whisk in 2 cups of milk, and bring to a simmer. Cook for another 3-5 minutes until thickened. Add salt and black pepper to taste.
Serve
- 12
Plate the Dish
Place the fried steak on a plate and generously drizzle the cream gravy over the top. Serve hot.
