300x600
- 4 thin-cut steaks or tenderized/cube steak
- 2 cups flour
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 2 eggs beaten
For the gravy
- 1 tbsp butter
- 2 tbsp flour
- 2 cups chicken stock
- 2 tbsp cream
- salt and pepper to taste
- lemon juice to taste
Instructions
- Pre-heat the oven to 160°C/320°F. Heat a large frying pan/skillet and add 1-2cm (half inch) of oil.
- Place the eggs and the flour in two separate bowls or dishes big enough to bread the steak. Add the spices to the flour and mix well.
- Place the steak first in the flour, then dredge in egg and then again in flour, pressing down to ensure good coverage.
- Fry for 4-5 minutes per side until crisp and golden.
- Remove from the pan and place on a wire rack set over a baking sheet. Place in the oven to keep warm while you continue cooking the remaining steaks.
- To make the gravy, pour off the excess oil and wipe out most of the flour with paper towels.
- Place the pan back over the heat and add the butter. Once melted, whisk in the flour and then the chicken stock, a little at a time until the sauce is the desired consistency. Allow to simmer and thicken for a few minutes then season with salt, pepper and lemon juice.
- Serve the chicken fried steak with the gravy, mashed potatoes and vegetables of your choice.
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