Description
Taking inspiration from eating well magazine, i've lightened my chicken-fried steak recipe. It's still got all the flavor of the original i think. The coating is crispy and flavorful and the gravy, while not a cream gravy typically served with this, is very rich. Serve this with some cheesy grits to top with the gravy and a side of greens and you've got a real comfort meal!
Ingredients
- All-purpose Flour
- Egg
- Cornmeal
- Whole Wheat Flour
- Cornstarch
- Paprika
- Cube Steak
- Kosher Salt
- Fresh Ground Pepper
- Garlic Powder
- Onion Powder
- Canola Oil
- Reduced-sodium Beef Broth
- Water
- Red Wine
Instructions
- Preheat oven to 350f coat a baking sheet with cooking spray
- Place all-purpose flour on a large plate
- Place egg in a shallow dish
- Whisk cornmeal, whole-wheat flour, 1 / 4 cup cornstarch, onion and garlic powders and paprika in another shallow dish
- Season both sides of steak with 1 / 2 teaspoon each salt and pepper
- Dredge the steak in the flour, shaking off excess
- Dip in the egg whites, then dredge in the cornmeal mixture
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
- Reduce heat to medium and add 2 pieces of the steak
- Cook until browned on both sides, turning once, 3 to 5 minutes total
- Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak
- Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes
- Meanwhile, add broth and wine to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes
- Whisk water and the remaining 1 tablespoon cornstarch until smooth
- Remove the pan from the heat and stir in the cornstarch mixture
- Return to the heat and cook, stirring, until thickened, 1 to 2 minutes
- Season with the remaining 1 / 4 teaspoon salt and pepper
- Serve the steak topped with the gravy