#Recipes #Food #Drink >>> Chicken Fried Steak
Chicken Fried Steak
Ingredients:
4 4 - 5 - ounces boneless beef chuck top blade (flat iron) steaks or cubed steaks, cut 1/2 inch thick
1/3 cup all-purpose flour
1/2 teaspoon Montreal or Kansas City steak seasoning
1/4 teaspoon salt
1/4 cup refrigerated or frozen egg product, thawed
2 tablespoons fat-free milk
1 cup crushed cornflakes (2 cups whole flakes)
Nonstick cooking spray
1 teaspoon butter
1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon bourbon (optional)
3/4 cup fat-free milk
1 tablespoon all-purpose flour
1/4 teaspoon Montreal or Kansas City steak seasoning
Directions:
1.Trim fat from steaks. If necessary, place each steak between two pieces of plastic wrap and pound lightly with the flat side of a meat mallet until 1/2 inch thick; remove plastic wrap.
2.In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon steak seasoning, and salt. In another shallow dish, combine egg and 2 tablespoons milk. Place crushed cornflakes in a third shallow dish. Dip steaks into flour mixture, turning to coat evenly. Dip into egg mixture, then into cornflakes, turning to coat evenly.
3.Coat a very large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add steaks to skillet. Cook for 10 to 12 minutes for medium-rare (145 degrees F) to medium (160 degrees F), turning once halfway through cooking. If steaks brown too quickly, reduce heat to medium. Remove steaks from skillet; cover with foil and keep warm.
4.For gravy: In the same skillet, heat butter over medium heat until melted. Add onion and garlic to skillet; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. If desired, add bourbon, stirring to scrape up any crusty browned bits. In a small bowl, whisk together 3/4 cup milk, 1 tablespoon flour, and 1/4 teaspoon steak seasoning until smooth. Add all at once to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
5.Serve steaks with gravy. If desired, sprinkle with pepper.
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