Chicken Fried Steak W/Cream Gravy Recipe

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Ingredients:

Serving

oil or shortening, for frying
6 -8 beef cutlets , tenderized (round or cube steak)
3 -4 cups seasoned flour ( flour with savory seasonings
3 eggs
2 cups milk
1/4 cup flour
salt and pepper
4 cups milk
1 -2 tbsp dripping , included the cooked bits

Directions:

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.
TIME TO MAKE THE GRAVY: 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.
Sop up any extra gravy with a biscuit.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1358.96 Kcal (5690 kJ)
Calories from fat	708.27 Kcal
		% Daily Value*
Total Fat	78.7g	121%
Cholesterol	297.53mg	99%
Sodium	1888.35mg	79%
Potassium	1282.26mg	27%
Total Carbs	79.22g	26%
Sugars	9.19g	37%
Dietary Fiber	7.76g	31%
Protein	79.52g	159%
Iron	10.2mg	57%
Calcium	470.9mg	47%

Amount Per 100 g
Calories	231.34 Kcal (969 kJ)
Calories from fat	120.57 Kcal
		% Daily Value*
Total Fat	13.4g	121%
Cholesterol	50.65mg	99%
Sodium	321.46mg	79%
Potassium	218.28mg	27%
Total Carbs	13.49g	26%
Sugars	1.56g	37%
Dietary Fiber	1.32g	31%
Protein	13.54g	159%
Iron	1.7mg	57%
Calcium	80.2mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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