Classic Chicken Fried Steak with Creamy Pan Gravy

Info

• Prep time: 25 minutes
• Cook time: 35 minutes
• Total time: 1 hour
• Yield: 6

Ingredients

For the Chicken Fried Steak

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper, to taste
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that has been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

For the Gravy

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper, to taste
• Mashed potatoes, for serving

Instructions

1. Set up the breading station: Arrange three shallow dishes. In the first, whisk together the milk and eggs. In the second, combine the flour with the seasoned salt, 1 1/2 teaspoons black pepper, paprika, and cayenne. Place the meat in the third dish. Have a clean plate ready at the end for the breaded cutlets.
2. Bread the meat: Working with one piece at a time, season both sides of the meat with kosher salt and black pepper. Dredge it in the flour mixture, turning to coat. Then dip it into the milk-egg mixture, turning to coat. Finally, return it to the flour mixture and turn to coat again (dry-wet-dry method). Set the breaded meat on the clean plate and repeat with the remaining pieces.
3. Fry the steak: In a large skillet, heat the oil over medium heat and add the butter. To test the temperature, drop in a few sprinkles of flour; if the butter sizzles immediately, it’s ready. (It should not brown right away—if it does, the heat is too high.) Cook the meat in batches of three, about 2 minutes per side, until the edges are golden brown. Transfer the cooked meat to a paper towel-lined plate and keep warm by covering lightly with another plate or foil. Continue until all the meat is fried.
4. Prepare the pan: After frying, carefully pour the grease into a heatproof bowl. Do not wipe out the skillet. Return the skillet to the stove over medium-low heat and add 1/4 cup of the reserved grease. Let it heat up.
5. Make the roux: When the grease is hot, sprinkle the flour evenly over it. Whisk the flour into the grease to form a golden-brown paste. If the mixture seems too greasy, add a little more flour; if it becomes too pasty or clumpy, add a bit more grease. Cook, whisking, until the roux is a deep golden brown.
6. Finish the gravy: Pour in the milk while whisking constantly. Season with the seasoned salt and black pepper to taste. Cook, whisking, until the gravy is smooth and thickened, 5 to 10 minutes. If it gets too thick, add more milk as needed. Taste and adjust the seasoning.
7. Serve: Plate the steak alongside a generous portion of mashed potatoes. Pour the gravy over everything and enjoy!