David's Chicken-Fried Steak With Redeye Gravy

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READY IN: 2hrs 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
  • Lightly pound steak, using textured side of meat mallet.
  • Wrap tightly with plastic wrap, and chill 1hour.
  • Combine flour and next 3 ingredients in a bowl.
  • Wish together eggs and next 2 ingredients in a separate bowl.
  • Sprinkle both sides of steaks with salt and black pepper.
  • Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
  • Repeat procedure two more times.
  • Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
  • Drain on a wire rack in a jelly-roll pan.
  • Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
  • Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
  • Decrease heat to med-low; add flour.
  • Cook, stirring constantly, 3-5 minutes or until golden brown.
  • Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
  • Decrease heat to low.
  • Simmer, stirring often, 14-18 minutes or until thickened.
  • Remove from heat; stir in chives and pepper.
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