Chicken fried steak and gravy
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Chicken Fried Steak (Serves 8)
Ingredients:
- 8 tenderised round steaks (approximately 150 g each)
- 3 extra large eggs
- 250 mL buttermilk
- 5 grams freshly ground black pepper
- 10 grams seasoned salt
- 750 grams all-purpose flour
- Vegetable oil, as needed
- Place a large piece of plastic wrap over a cutting board. Lay cutlets down on plastic wrap, separating them by 5 cm. Cover cutlets completely with another piece of wrap. Using a meat mallet, pound each cutlet until 1.25 cm thick. Refrigerate until ready for breading.
- In a shallow bowl, whisk together eggs and buttermilk until well-blended.
- In another shallow bowl, combine pepper, seasoned salt, and flour.
- One at a time, press cutlets into seasoned flour, then dip into egg mixture. Let drain briefly and place again into seasoned flour, coating evenly. Lay out breaded cutlets on a tray with wax paper until ready to fry.
- Heat vegetable oil in a large skillet over medium heat. Add cutlets and cook 3 to 4 minutes on each side or until browned and cooked thoroughly. Serve with Cream Gravy.
Ingredients:
- 3 slices raw bacon, chopped
- 125 grams (1/2 stick) butter
- 25 grams all-purpose flour
- 1 litre milk
- 1 chicken bouillon cube
- In a medium saucepan, cook bacon until crisp over medium heat. Using a slotted spoon, remove cooked bacon and place on a paper towel to drain.
- Add butter to bacon fat in pan. Return to stove over medium heat to melt butter. Add flour and whisk together. Continue to simmer roux about 4 minutes, whisking it constantly.
- Add milk, bouillon cube, and pepper to roux and whisk together. Return to medium low heat and simmer covered 10 minutes until gravy is thick and creamy. Gravy will thicken when it comes to a boil. Whisk often. Salt to taste.
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