Delicious Low Fat Chicken Fried Or Country Fried Steak Food

SKINNY CHICKEN FRIED STEAK

Steps:

• Combine buttermilk and cubed steaks in a shallow bowl, coating steaks well.
• In a shallow dish, mix together flour and Montreal seasoning. Scoop out 1 tablespoons and set it aside.
• Coat cubed steaks well in flour mixture. Set them on a piece of wax paper for 20 minutes.
• Add oil to a large nonstick pan. Heat over medium-high heat. Add cubed steak and cook for about 3 to 5 minutes per side. Remove to a plate.
• Sprinkle the reserved 1 tablespoon flour into the pan. Cook 1 minute. Gradually whisk in the milk. Add pepper, salt to taste, and garlic powder. Simmer 2 to 3 minutes

COUNTRY FRIED STEAK

Steps:

• Pound the steaks: Flattening one steak at a time, place steak into a large resealable plastic bag and use a meat tenderizer mallet to pound them to a uniform 1/4 inch thickness.
• Sprinkle a little salt over both sides of each steak. Preheat oven to 200°F.
• Prep the coating: Using two flat bottomed dishes large enough to fit the tenderized steaks, whisk together the eggs and buttermilk in one dish and combine the flour with the salt and seasonings in the other.
• Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.
• Heat the pan: Over medium high heat, heat pan with oil until the oil reaches a temperature of 350°F.
• Cook steak: Carefully place one prepared steak in the hot oil. Use a large metal spoon to transfer excess hot oil in the pan to the top of the steak. Fry until you see the edges of the steak turn golden brown, about 2 minutes. Use tongs to carefully turn the steak in the pan and cook for another 2 minutes (no need to spoon hot oil on top of already cooked side).
• Transfer to rack: Use tongs to lift fried steak out of pan and allow any excess oil to drip off. Transfer to a paper towel lined plate to absorb any excess grease and then a wire rack placed over baking sheet and keep warm in preheated oven until all steaks and gravy are finished and ready to serve.
• Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.
• Reduce amount of oil. Transfer all but 1/4 cup of the drippings to a glass or metal bowl. Do not discard in case more is needed later. Add butter to pan.
• Make the roux. Reduce heat under pan to medium low. Sprinkle the flour over the hot oil and whisk to combine. Flour should absorb all of the oil and will turn golden brown over the low heat when whisked continually. If mixture seems too greasy once mixed, add a bit more flour. If mixture is to dry, add additional reserved drippings. Cook about 5 minutes while continually whisking, until the roux is a light brown.
• Finish gravy: Combine milk and heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn't thicken, slowly increase heat. Taste and season with salt and pepper.
• Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.

LOW FAT CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350*.
• Roll Cube steak in Oven Fry.
• Place on Baking Stone or Cookie Sheet.
• Bake for 30 minutes or until juices are clear.
• Turn once.
• Right before taking out of oven prepare gravy as directed on package.

CHICKEN-FRIED STEAK WITH WHITE GRAVY

Steps:

• Gather the chicken-fried steak ingredients.
• Preheat oven to 275 F. Meanwhile, enclose cube steak pieces in sheets of waxed or parchment paper. Using a meat tenderizer or rolling pin, gently pound the meat to tenderize it.
• Season cube steak with salt and pepper.
• Set up a breading station. Place the flour in large bowl and season with salt and pepper. In a medium bowl, combine the eggs with the milk, and whisk to combine; season with salt and pepper.
• Fill canola oil in a large sauté pan or cast-iron skillet, until 1/2-inch deep. Warm over medium-high heat.
• Dredge cube steak pieces into the flour while the oil is heating, then the milk and egg mixture, and back into the flour again.
• Add the breaded meat into the warmed oil in batches; do not overcrowd the pan.
• Cook cube steak until golden, about 3 to 4 minutes per side.
• Remove to a baking sheet and place in oven to keep warm. Continue with remaining steak.
• Gather the gravy ingredients.
• Warm bacon fat or canola oil in a medium sauté pan over medium-high heat. Add flour, and whisk to combine to create a roux.
• Add the milk, whisking to incorporate it with roux until gravy comes to a boil.
• Reduce heat to low, letting gravy cook and thicken to desired consistency, about 8 to 10 minutes. Season with salt and pepper.
• Remove chicken-fried steak from oven, spoon gravy over, or on the side.

DELICIOUS! LOW-FAT CHICKEN FRIED OR COUNTRY FRIED STEAK

Steps:

• Pound the steaks to about 1/4 inch thickness. If the steaks are thicker, you will have to increase the cooking time.
• Combine egg whites & milk.
• Coat steaks lightly with flour.
• Dip Floured Steaks in Egg mixture & coat with Breadcrumbs.
• Spray both sides of steak.
• Generously spray skillet with cooking spray & heat over medium heat until hot.
• Cook steaks over medium heat until browned (about 5 minutes on each side).
• Cover & cook over LOW heat until steaks are tender, 30-40 minutes, turn ocasionally.
• Season with Salt & pepper, serve with gravy, instructions are below.
• Melt margarine in medium saucepan.
• Stir in Flour & cook over medium-low heat 1 minute, STIRRING CONSTANTLY.
• Whisk in milk & beef crystals, heat to boiling.
• Boil until thickened, about 1 minute, STIRRING CONSTANTLY.
• Stir in Sour Cream & cook for 1-2 minutes, season with salt & pepper to your liking.

AIR FRIED COUNTRY FRIED STEAK

Steps:

• In a large bowl, combine flour, salt, pepper, garlic powder, thyme (optional), onion powder, baking soda and baking powder.
• whisk together.
• In another bowl add eggs, milk and hot sauce.
• Blend together.
• Take chopped steaks and dip into flour mixture then into milk and egg mixture then back into flour mixture.
• Repeat this with all of your steaks.
• Spritz each side of your steak with some non- stick spray or spray olive oil.
• Optional: lay down a sheet of air fryer perforated parchment paper to help prevent anything from going through the holes on the bottom of the air fryer basket.
• Place in the air fryer and cook at 400 F. for 7 minutes, Gently flip over steak and cook for another 6 minutes. *Note -if your cube steak is extra thin, cook for 5 minutes then flip and cook for another 5 minutes so meat does not over cook.
• For gravy: Add butter and flour to a sauce pan and begin cooking over medium heat. Melt butter and stir together with the flour. Whisk in the milk, salt, black pepper. Whisk over high heat until the mixture begins to thicken. Once thickened remove from heat and serve over chicken fried steaks.

MAKEOVER COUNTRY-FRIED STEAK

Steps:

• Cut steak into 4 serving-size pieces; pound to 1/4-in. thickness. Combine the salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks., Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour. , In a large skillet, cook steaks in oil over medium heat until meat is no longer pink, 3-4 minutes on each side. Remove and keep warm. , In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in remaining garlic powder and pepper. Serve with steak.

THE ULTIMATE TEXAS CHICKEN FRIED STEAK RECIPE

Steps:

• Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
• Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
• In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
• Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
• To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it's hot enough. This happens at about 350°F.)
• Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
• Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
• As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
• When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3-4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
• Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
• I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that's just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.
• Top the chicken-fried steaks with gravy and serve with your favorite sides.

COUNTRY FRIED STEAK

Steps:

• Remove the steaks form the warm oven, top them with the gravy, and serve alongside your favorite sides.

VEGETARIAN COUNTRY FRIED STEAK WITH COUNTRY GRAVY

Steps:

• In a large bowl, whisk together the flour, 1 tsp pepper, 1 tsp salt, smoked paprika, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together the milk mixture, hot sauce, and eggs.
• Line a large baking sheet with parchment paper. Set aside.
• Remove the gluten steaks from the broth and pat dry with a paper towel.
• Dredge the steaks in the flour mixture, shaking off the excess. Dredge the flour coated steak in the egg mixture, then dredge it one more time in the flour. Transfer the steaks to the parchment paper lined baking sheet after coating with the flour mixture until all steaks are coated.
• Sprinkle the gluten steaks with any remaining flour mixture, pressing in with your fingers, making sure each steak is well coated.
• Preheat the oven to 250 degrees. Place a large skillet over medium-high heat. Add enough oil to the skillet to approximately ¼ inch deep.
• When the oil is hot, add the gluten steaks and cook for 3 minutes on each side, or until golden brown.
• Remove the steaks from the skillet and place on a paper towel to drain.
• Repeat until all Steaks have been fried. Place in oven to keep warm.
• Remove all but 4 tablespoons of the fat from the skillet. Whisk in the flour, salt, and pepper and cook for 2 minutes.
• Gradually whisk in the milk and heavy cream. Continue stirring constantly until gravy comes to a boil. Simmer for 2 minutes, or until the gravy has thickened.