LIGHTENED UP CHICKEN FRIED STEAK & GRAVY
4 eye of round steaks, about 3 - 4 ounces each
House Seasoning, or salt and pepper
1 cup all purpose flour
2 eggs
1/2 cup skim milk
1/2 cup vegetable oil, divided
2 cups skim milk
Place each steak between layers of plastic wrap and pound with a meat mallet, rolling pin or other heavy object until flattened out and thin. I like to turn mine over and pound the other side too. Season both sides with either House Seasoning or salt and pepper, place on a plate and set aside. In a wide shallow dish beat the eggs with 1/2 cup milk until well blended. In a separate wide dish put the flour and mix in more of your choice of seasoning. Preheat a heavy frying pan and add 1/4 cup oil. Heat until a few sprinkles of flour sizzle.
One at a time dip steak into the egg and then into the flour. Press the flour into both sides to fully cover. Place in the hot oil and fry a couple minutes on the bottom then flip over. This ensures the top side gets coated with oil and doesn't end up frying on dry flour. Continue to fry each side approximately 5 minutes or until done to your liking, but do not overcook or steak will be tough. Remove from pan and add the remaining 1/4 cup oil and repeat the process with the last two steaks. Makes 4 servings.
10 ITrackBites Better Balance Points
Once the steaks are done tilt your pan to see approximately how much oil you have left and if needed add a tad bit more to equal about
3 tablespoons. Whisk in 3 tablespoons of the leftover flour and stir until completely combined and smooth. Continue stirring until it becomes a medium brown color being careful not to burn. Then add a little bit of the 2 cups of milk and whisk until smooth and blended. Gradually add the remaining milk, whisking in between each addition, until there are no lumps or clumps left. Continue cooking, whisking every minute or so, until it's the consistency of gravy you like. Salt and pepper to taste. Serve with steaks. Makes 6 servings.
2 ITrackBites Better Balance Points
Let's Cook YouTube Video
4 eye of round steaks, about 3 - 4 ounces each
House Seasoning, or salt and pepper
1 cup all purpose flour
2 eggs
1/2 cup skim milk
1/2 cup vegetable oil, divided
2 cups skim milk
Place each steak between layers of plastic wrap and pound with a meat mallet, rolling pin or other heavy object until flattened out and thin. I like to turn mine over and pound the other side too. Season both sides with either House Seasoning or salt and pepper, place on a plate and set aside. In a wide shallow dish beat the eggs with 1/2 cup milk until well blended. In a separate wide dish put the flour and mix in more of your choice of seasoning. Preheat a heavy frying pan and add 1/4 cup oil. Heat until a few sprinkles of flour sizzle.
One at a time dip steak into the egg and then into the flour. Press the flour into both sides to fully cover. Place in the hot oil and fry a couple minutes on the bottom then flip over. This ensures the top side gets coated with oil and doesn't end up frying on dry flour. Continue to fry each side approximately 5 minutes or until done to your liking, but do not overcook or steak will be tough. Remove from pan and add the remaining 1/4 cup oil and repeat the process with the last two steaks. Makes 4 servings.
10 ITrackBites Better Balance Points
Once the steaks are done tilt your pan to see approximately how much oil you have left and if needed add a tad bit more to equal about
3 tablespoons. Whisk in 3 tablespoons of the leftover flour and stir until completely combined and smooth. Continue stirring until it becomes a medium brown color being careful not to burn. Then add a little bit of the 2 cups of milk and whisk until smooth and blended. Gradually add the remaining milk, whisking in between each addition, until there are no lumps or clumps left. Continue cooking, whisking every minute or so, until it's the consistency of gravy you like. Salt and pepper to taste. Serve with steaks. Makes 6 servings.
2 ITrackBites Better Balance Points
Let's Cook YouTube Video
