Emerils Chicken Fried Steak Recipe Cdkitchencom
OVEN CHICKEN FRIED STEAK
Chicken fried steak is some serious comfort food but it can come with lots of extra calories when it is pan fried in oil. Try this oven-baked version that cuts the fat down considerably yet maintains a great texture and flavor.
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet. Place the round steaks between two sheets of waxed paper and pound to 1/8-inch thick using a meat mallet or rolling pin. Set aside. In a shallow dish, combine the flour, seasoned salt, and bread crumbs. Mix well. In another shallow dish, whisk together the egg whites and milk. Dip each piece of steak in the bread crumbs, coating well and pressing the crumbs on so they adhere. Then dip the meat in the egg mixture, coating completely and letting any excess liquid drip off. Then, again, dip the meat into the crumbs and coat well. Place the coated steaks on the baking sheet. Spritz with non-stick cooking spray or olive oil. Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes. Turn the steaks over and spray again with cooking spray. Bake for 10-12 more minutes, or until the coating is crisp and lightly browned. While the chicken fried steak is in the oven, place the gravy in a microwave safe dish and microwave for 2 minutes, or until heated. To serve, place one steak on each plate and top with about 1/4 cup of gravy. Serve hot.
Nutrition Facts :
EMERIL'S CHICKEN FRIED STEAK
Always a favorite comfort food, this version of chicken fried steak from the famous chef, Emeril Lagasse includes a recipe for a rich, creamy white gravy.
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil to 360 degrees F in a large, heavy skillet. Pound the round steak to tenderize it. Season with salt and pepper. Beat the egg with the first measure of milk. Place first measure of flour in a shallow plate and season with salt and pepper. Dredge each piece of steak in the flour, shaking off any excess. Dip the meat in the egg wash and let any excess drip off then dredge again in the seasoned flour. Fry the steaks in the hot oil until golden brown on each side, about 3-4 minutes. Remove and drain well on paper toweling. Pour off all but 1/4 cup of the oil in the pan. Over medium heat, stir in the second measure of flour and cook, stirring, for 3-4 minutes. Add the remaining milk 1/2 cup at a time, whisking constantly. Bring the milk to a boil then reduce the heat to medium low for 8-10 minutes, stirring frequently, until thick. Season to taste with salt and pepper or Old Bay seasoning. Serve the chicken fried steak with the cream gravy. Recipe Source: Adapted from Emeril Lagasse
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