Low Fat Chicken Fried Steak Food

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.

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.

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

LEAN/LOW FAT CHICKEN FRIED STEAK (WEIGHT WATCHERS - 4)

Steps:

• Dip steaks in buttermilk. Combine flour, salt, and steak seasoning (remember to keep 1 tablespoon set aside). Dip steaks in flour mixture.
• Set steaks on wax paper, let set for 20 minutes.
• Heat 1 tablespoons oil in skillet, add steaks, cook until both sides are golden brown. Remove from pan and keep warm.
• Combine milk and reserved TBSP of flour in bowl until well mixed.
• Stirring constantly, add milk mixture to skillet. Once added, bring mixture to a boil.
• Lower heat and simmer until gravy thickens.
• Serve over steaks.

THE BEST CHICKEN-FRIED STEAK

Steps:

• Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
• Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
• Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
• Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
• Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
• Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY

Steps:

• Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
• Dip in egg white and roll in crushed corn flakes.
• In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
• Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
• In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!

LOW FAT FAUX CHICKEN FRIED STEAK

Steps:

• Set oven to 350 degrees.
• Lightly spray oil a cookie sheet.
• Pour Shake n' Bake on a plate.
• Rinse turkey breast patties to moisten.
• Lay patties on Shake n' Bake, then turn to coat.
• Place coated patties on cookie sheet in oven and bake for 20 minutes.
• While patties are baking add gravy mix to water in a pot on the stove and stirring occasionally let thicken.
• *Here's the key; turkey is low fat and so is the gravy mix.
• Prepare mashed potatoes and green beans or any other side dish you prefer.

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.