Kansas Chicken-Fried Steak
A tenderized cube steak, breaded and fried, then smothered in peppery cream gravy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Meat mallet
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 38
- carbs
- 30
- protein
- 32
- calories
- 610
Instructions
- 1
Pound the cube steaks thin with a meat mallet if they are not tenderized yet.
- 2
Season the flour with salt and pepper. In another bowl, whisk the eggs with a splash of milk.
- 3
Coat the steaks in flour, dip them in the egg mixture, then coat in flour again.
- 4
Heat oil in a cast-iron skillet over medium-high heat.
- 5
Fry the steaks 3-4 minutes per side until golden and crisp. Remove and drain them.
- 6
Pour off most oil, leaving the browned bits. Whisk in 3 tablespoons of seasoned flour.
- 7
Slowly whisk in milk. Cook until it thickens into a peppery gravy.
- 8
Serve the steaks smothered in gravy.
Chef's tips
Do not skip coating the meat twice, as this creates a crispy crust. Whisk the gravy constantly to prevent lumps.
Storage
Store steak and gravy separately in the fridge for up to 3 days.
Reheating
Reheat steak in the oven and gravy on the stovetop separately, then combine.
Common mistakes to avoid
- •Gravy too thin from using too little flour
- •Overcrowding the skillet when frying
Serving suggestions
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