Recipe courtesy of Tom Perini
Recipe courtesy of Tom Perini
Watch how to make this recipe.
Chicken Fried Steak with Cream Gravy
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1051
- Total Fat
- 84 g
- Saturated Fat
- 20 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 144 mg
- Sodium
- 810 mg
In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with the Perini Ranch Steakhouse's cream gravy.
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1051
- Total Fat
- 84 g
- Saturated Fat
- 20 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 144 mg
- Sodium
- 810 mg
Ingredients
Steak:
Cream Gravy:
Directions
- For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
- Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
- Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
- Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
- After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.
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