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Chicken Fried Steak

Chicken Fried Steak
"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 pound beef top sirloin steak (1/2 inch thick)
  • 1/4 cup all-purpose flour
  • 1/4 cup seasoned bread crumbs
  • 1 egg
  • 2 teaspoons water
  • 3 tablespoons canola oil
  • COUNTRY GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

  • Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
  • Place flour and bread crumbs in separate shallow bowls. In another
  • shallow bowl, whisk egg and water. Coat steaks with flour, then dip
  • into egg mixture and coat with crumbs.
  • In a large skillet, cook steaks in oil over medium heat for 1-2
  • minutes on each side or until meat reaches desired doneness. Remove
  • and keep warm.
  • For gravy, stir flour into pan drippings until blended, loosening
  • browned bits. Gradually stir in milk. Bring to a boil over medium
  • heat; cook and stir for 2 minutes or until thickened. Season with
  • salt and pepper. Serve with steaks. Yield: 2 servings.
© Taste of Home 2013

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Chicken Fried Steak (continued)

Nutrition Facts: 1 steak with 1/2 cup gravy equals 596 calories, 33 g fat (6 g saturated fat), 188 mg cholesterol, 600 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013