Go Back

Chicken Fried Steak with Pan Cream Gravy

Chicken fried steak is the ultimate comfort food. The dish is a classic combination of rich gravy and chicken burger. The two are the perfect complements to each other. They're also both tasty and healthy. Unlike other burgers, chicken fried steak is low in fat and cholesterol. For this reason, they're a great way to kick-start your diet. It's not just for special occasions, though.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 serves
Calories 463 kcal

Ingredients
  

  • 4 Tenderized Beef Cutlets Cube Steak
  • 1 cup Buttermilk
  • 1 Egg
  • 1/4 cup Corn Starch
  • 1 cup AP Flour
  • 1 TBS Salt
  • 2 tsp White Pepper
  • 1/4 cup Vegetable Oil
  • 1 TBS Butter
  • Pan Drippings
  • 2 TBS Butter
  • 2 TBS Flour
  • 1 cup Heavy Cream
  • 1/2 cup Milk
  • 1 tsp White Pepper
  • 1 TBS Dijon Mustard
  • Salt & Black Pepper to taste

Instructions
 

  • preheat oven to 350 degrees
  • Whisk together buttermilk and egg. Submerge the cube steaks in the liquid for at least 1 hour. In a separate bowl whisk together flour, corn starch, salt and white pepper.
  • In a large frying pan add vegetable oil and butter and turn to high heat. Remove the cube steaks from the buttermilk and coat generously in the flour mixture.
  • Once all the butter has melted and oil is hot add the cutlets two at a time. Lower the heat to medium high and fry on each side at least 3 minutes until browned and crispy. Remove from the heat and place on a paper towel before frying other steaks.
  • Place on a rack in the oven while you make your gravy.
  • Drain the oil from the pan, but don’t scrape it or clean it out. Add the butter to the pan and let melt over low heat (pan should already be hot from frying).
  • Use a wooden spoon to scrape the bits from the bottom of the pan into the butter. Add the flour and use a whisk to form a roux. Turn heat to medium and slowly cook until aromatic and darkened, about 2 minutes.
  • Add the heavy cream a few TBS at a time while whisking with the roux to combine. When creamy add the rest of the cream and milk and mix with either a whisk or wooden spoon. Press out any lumps. Cook until thickened, around 3-4 minutes. Add seasonings and mustard.
  • If too thick for your liking thin out with more milk. Remove steak from the oven and pour all over.

Video

Notes

Allowing the chicken fried steak to bake in the oven while you make the gravy makes it extra crispy and lets some of the excess oil drip off. And the gravy is great since it includes pan drippings and bits as well as cream. This gravy can also be made with any sort of pan drippings, and would be great with biscuits or sausage. Chicken fried steak and pan cream gravy makes me proud to be Texan!
Keyword steak