Chicken Fried Steak and Cream Gravy

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Executive Chef
Jun 3, 2004
Chicken Fried Steak and Cream Gravy


4 Beef Cutlets (Cube Steak) or 1 Round Steak -- Fat Removed,
1 Large Egg
.25 Cups Milk
All Purpose Flour
Cooking Oil or Crisco
.5 tsp Salt
.25 tsp Ground Black Pepper
.25 tsp Paprika -- Optional
.25 tsp Ground White Pepper -- Optional


Beat together the egg and milk and set aside. Mix together the salt,
black pepper, paprika and white pepper and sprinkle on both sides of
beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each
cutlet in the egg/milk mixture, then back in the flour. Set cutlets
aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it pops
and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil.
Protect yourself (and your kitchen) from the popping grease that
results. Fry cutlets on both sides, turning once, until golden brown.
Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are
done through. Drain cutlets on paper towels.

Cream Gravy

After the cutlets are removed from the pan, pour off all but about 2
tablespoons of oil, keeping as many as possible of the browned bits in
the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken
fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly,
to brown the flour.

Gradually stir in ¾ cup milk and ¾ cup water, mixed together, stirring
constantly with the wooden spoon and mashing out any lumps. Lower heat,
and gravy will begin to thicken. Continue cooking and stirring a few
minutes until gravy reaches desired thickness. Check seasonings and add
more salt and pepper according to your taste.


Chief Eating Officer
Jul 14, 2004
Chicken Fried Steak and Cream Gravy is one of my favorites! Thanks for posting all of these!!!

Chief Longwind Of The North

Aug 26, 2004
You can also substitute seasoned bread crumbs for the flour in the second dredging. And since beef doesn't have to be well done, you cook just until the breadcrumbs are lightly browned.

You can still mae the cream gravy by making a Bechemel sauce and adding beef soup base, onion, garlic, coarse-grind black pepper, and maybe a touch of A1 Steak Sauce.

The last time I made chicken-fried steak, I did it as Rainee describes, but rubbed black olive oil on the meat before tenderizing. Then by dredging in flour, egg-wash, and more flour, I was able to keep the volatile flavor from evaporating as the meat cooked. It came out very good.

You can also season the flour before dredging. The recipe is very versatile. Be creative with it. :D

Seeeeeeya; Goodweed of the North


Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
Rainee, as usual your recipe sounds delicious (and you have been bomBARDING us with recipes lately....).

However, I would also like to hear how Michael in FtW does his before I attempt this at home.

Goodweed - black olive oil???

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