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Chicken-Fried Steak Recipe

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This recipe for Chicken-Fried Steak is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Servings 4 -- Prep Time 20 Minutes---

4 4 Oz Each Beef Round Cube Steaks
1 tsp.Garlic Salt
3/4 C Flour
1/4 C Olive Oil
3/4 C Beef Broth
3/4 C 2% Milk
1/4 tsp Salt
1/4 Tsp Pepper
Directions:
Directions:
Use a meat mallet to pound each beef cutlet to 1/4 in thickness. Sprinkle Garlic Salt on both sides of the cutlet. Pour flour on a plate and coat each cutlet. Refrigerate until most of the flour has been absorbed, 10 to 20 min
Pour buttermilk into a bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess. Keep remaining flour for gravy. Heat 2 tablespoons of the oil into a large nonstick skillet over medium heat. Add two of the steaks and cook until golden brown on both sides, about 4 or 5 minutes per slice. Transfer to serving platter. Repeat with remaining two steaks, adding remaining oil as needed.
Stir remaining flour into skillet. Stir in broth, milk, salt and pepper with a wire whisk. Cook, stirring constantly over the high heat until thick. Pour over steak and serve.
Per serving: 128 Calories; 2 gm Fat; (10.8% calories from fat); 5 gm Protein; 23 gm Carbohydrate; 1 gm Dietary Fiber; 5 mg Cholesterol; 717 mg Sodium.

 

 

 

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