Chicken Fried Steak Recipe - 'Steak Fingers'!

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is usually cheaper.

Slice the 3.2 lb top round steak into single serving pieces about 2 inches thick.

Pound the sliced steak with a meat hammer to tenderize it into cube steak.

Mix 2 cups of flour, 1 tablespoon of black pepper, and 2 teaspoons of salt in a bowl using hands.

Dredge the cube steak in the flour mixture to coat it.

Soak the floured steak pieces in 2 cups of cold milk until fully soaked.

Remove the steak from the milk and coat it again in the flour mixture for a crispy crust.

Heat oil to about 350°F for frying.

Pat off excess flour from the steak and place it in the hot oil to fry for 2-3 minutes until golden brown.

Remove the fried steak and drain on paper towels.

In the remaining oil (about 1/4 cup), add 1/2 cup of flour to make a roux, cooking until the rawness is gone.

Incorporate the milk used for dredging (from the steak) into the roux.

Add about 1 cup of fresh milk to the roux and bring to a boil until desired thickness for the gravy is achieved.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens