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Instructions:
Chicken-Fried Steak:
Mix garlic powder, paprika, salt & pepper into the flour in a shallow bowl.
In another bowl whisk together buttermilk and eggs.
Dip each steak into the flour mixture then dip it in buttermilk mixture before dipping it back into your flour mixture ensuring they are well coated.
Heat vegetable oil about ½ inch deep in a large skillet over medium high heat.
Fry steaks until golden brown on both sides about 3-4 minutes per side.Remove from pan to drain on paper towels.
Mashed Potatoes:
Potatoes should be boiled in salted water for about 15 minutes until they are tender.
Drain and return potatoes to pot; adding milk while mashing until smooth.Season with salt and pepper.
Gravy:
In the same pan that was used to cook steaks, drain most of the 2 tablespoons of oil.
Whisk in flour and fry for 1-2 minutes until it turns light brown in color.
Gradually add milk while whisking continuously as you let it cook till the gravy is thick. Add salt and pepper.
Hints for Success:
Ensure that before frying your steaks, get crispy coating by heating oil enough so it reaches that point. When cooking chicken-fried steaks use meat thermometer to determine when they are cooked at least 145°F (63°C). Use potato ricer or food mill especially if you want silky mashed potatoes without any lumps.
Health Benefits:
Although not very low in calories or fats, you can make healthier versions of chicken fried steak by: Baking instead of frying the steaks Using low-fat milk plus butter substitutes in mashed potatoes together with gravy.
Nutritional Information (Per Serving):
Calories: 700 Protein: 35g Carbohydrates: 45g Fat: 40g Fiber: 4g Sugar: 6g Variations and Substitutions: Instead of cube steak, use boneless pork chops or chicken breasts. You can also choose to make a dairy-free version by using almond milk or soy milk in the gravy. Also, mashed potatoes can taste better with roasted garlic or cheese.
Frequently Asked Questions (FAQs):
Q: Can I utilize an alternative steak?
A: Yes, but it would have to be tender cut such as sirloin or ribeye pounded until it is thin.
Q: Can this dish be prepared earlier?
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