Recipe by Chef-Boy-I-Be Illinois
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!
Top Review by sbera007
This was so good! The breading is totally authentic and delicious. Baking it in the oven makes it extremely tender. The best part was the gravy! I think the gravy would be good on any number of dishes. I just started a diet, so I am glad to find a recipe that is rich and delicious without all the guilt. However, I only ate half a steak to cut the calories more, but it was still extremely satisfying and filling.
- 1⁄2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1⁄4 cup cornmeal
- 1⁄4 cup whole wheat flour
- 1⁄4 cup cornstarch, plus
- 1 tablespoon cornstarch, divided
- 1 teaspoon paprika
- 1 lb cube steak, cut into 4 portions
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 tablespoons canola oil, divided
- 1 (14 ounce) can reduced-sodium beef broth
- 1 tablespoon water
- 1⁄4 cup red wine
Directions See How It's Made
- Preheat oven to 350°F 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.