Chicken Fried Steak

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Beef Cutlets pounded, breaded lightly fried and served with country gravy

Prep Time10

Cook Time15

Course: Main Course

Cuisine: American

Servings:

Calories: 1339kcal

2 oz butter
3 oz flour
1 tbsp pepper
1 pint cream
2 tbsp chicken base
24 oz steak thinly sliced 4 oz portions sirloin or top round, get your butcher to cut them
6 oz flour seasoned with salt and pepper, lightly
2 each eggs
1 cup bread crumbs panko, seasoned with salt and pepper, lightly
2 oz oil 10 % olive oil

melt butter, mix with flour cook roux (what you just made) on low heat until slightly nutty aroma
pour cream over roux, whisk or use immersion blender to blend the two
bring to a boil, immediately reduce to simmer
add chicken base, add pepper to your liking, if to thick add a small amount of milk,stir
set aside
put plastic wrap on counter surface, place beef cutlets on plastic, cover beef with a layer of plastic
you want to evenly pound out the cutlets, flip over and pound the other side, trim fat
bread cutlets first in flour, then dredge in egg then finally in breadcrumbs
place oil in saute pan as needed, on medium-high heat saute beef until golden brown. Thin cutlets will cook in 2 -3 minutes on either side. As they complete put them on platter until service
Top with country gravy