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Chicken Fried Steak with Cream Gravy

 For the Steak:
    oil or shortening
    6-8 tenderized beef cutlets (round or cube steak)
    3-4  cups seasoned flour
    3 eggs
    2 cups milk

 For the Gravy:
    1/4 cup flour
    salt and pepper
    4 cups milk
    1-2 tablespoon drippings, included the cooked bits

  Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat
 eggs then combine with milk. Dredge tenderized beef cutlets in
 flour, then egg-milk wash, then a second time in flour. Place
 dredged cutlets into heated oil and fry until golden, about 10
 minutes. Turn steak over and cook for another 5 minutes or so until
 both sides are golden. Remove to a plate lined with paper towels
 and allow to drain.

  Drain all but 1-2 tablespoons of drippings from the frying pan;
 leave all the cooked bits you can. Combine flour and seasonings
 with milk, then pour into the pan with drippings and bits.
 Continually stir/whisk the gravy over medium heat for 10-15 minutes,
 or until desired consistency. Taste and add more salt or pepper if
 necessary. Serve generously over each piece of chicken fried steak.