Chicken Fried Steak and Cream Gravy
INGREDIENTS:
8 Minute Steaks
2 tb All-Purpose Flour
1 Egg, Beaten
1 c Milk
3/4 c Bread Crumbs
-Parsley
1/2 ts Salt
-Tomato slice
1/4 ts Pepper
4 tb Oil
8 Minute Steaks
2 tb All-Purpose Flour
1 Egg, Beaten
1 c Milk
3/4 c Bread Crumbs
-Parsley
1/2 ts Salt
-Tomato slice
1/4 ts Pepper
4 tb Oil
Put minute steaks between pieces of wax paper. Use the flat side of a wooden mallet and pound to 1/4" thick.
Beat the egg and dip the minute steaks, one at a time, into it. Mix the bread crumbs, salt and pepper. Dip the minute steaks into the bread crumb mixture. Heat the oil in a heavy skillet over medium-high heat. Brown the steaks, 8 to 10 minutes per side. Place the steaks on a warm platter. Keep hot. Stir the flour into the pan drippings. Stir over medium heat until lightly browned. Using a whisk, stir in the milk and cook until it thickens to gravy. Add water if needed to thin. Add salt and pepper to taste. Return steaks to the pan and simmer until ready to serve. Garnish with parsley and a side of sliced tomatoes.
Beat the egg and dip the minute steaks, one at a time, into it. Mix the bread crumbs, salt and pepper. Dip the minute steaks into the bread crumb mixture. Heat the oil in a heavy skillet over medium-high heat. Brown the steaks, 8 to 10 minutes per side. Place the steaks on a warm platter. Keep hot. Stir the flour into the pan drippings. Stir over medium heat until lightly browned. Using a whisk, stir in the milk and cook until it thickens to gravy. Add water if needed to thin. Add salt and pepper to taste. Return steaks to the pan and simmer until ready to serve. Garnish with parsley and a side of sliced tomatoes.