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Chicken Fried Steak With Cream Gravy  


4 cube steak 

1 Egg 

¼ Cup Milk 

1 cup all−purpose flour 

4 tbsp canola oil  

½ Teaspoon Salt 

¼ Teaspoon Ground black pepper 

¼ Teaspoon Paprika 


Blend the egg and milk and set aside.


Mix together the salt, black Pepper and paprika and season 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 thermometer, should be 305°F. If you do not have a thermometer drop a pinch of flour into the oil and see if it sizzles, it's ready.


With a long−handled fork, or tongs 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. Slightly reduce heat, cover and cook 4 minutes on each side, or 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 ( if you don’t have 2 tbsp of oil you will have to add some to pan), 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 whip, slowly, to brown the flour. 


Gradually stir in add ¾ cup milk and ¾ cup water, mixed together, stirring

constantly with the whip 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.



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