Chicken Fried Steak With Gravy

READY IN: 29mins
Top Review by Chocolatl

Wow. I really had high hopes for this dish; unfortunately the recipe is a disaster. To begin with, the proportions are all wrong. I had 6 pieces of beef; I used 1 egg and 1/2 cup of milk for the egg wash, and 1 cup of flour for dredging, and still had too much. An entire quart of milk is too much for the gravy, unless you want to flood the meat; 2 cups is plenty. The cooking time is too long; 15 minutes frying a thin piece of beef will turn it into boot leather. And you need a LOT of salt and pepper to compensate for the blandness of all that flour and milk. I'm sorry; I wanted to like this, but I just can't. Made for Spring 2010 PAC.

Ingredients Nutrition


  • oil or shortening
  • 6 -8 tenderized beef cutlets (round or cube steak)
  • 3 -4 cups seasoned flour
  • 3 eggs
  • 2 cups milk

  • 14 cup flour
  • salt and pepper
  • 4 cups milk
  • 1 -2 tablespoon dripping, included the cooked bits


  1. Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
  2. Beat eggs then combine with milk.
  3. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
  4. Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
  5. Turn steak over and cook for another 5 minutes or so until both sides are golden.
  6. Remove to a plate lined with paper towels and allow to drain.
  7. TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
  8. Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
  9. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
  10. Taste and add more salt or pepper if necessary.
  11. Serve generously over each piece of chicken fried steak.

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