Texas-Style Chicken Fried Steak With Cream Gravy

Recipe by Nana Lee
READY IN: 40mins




  • STEAKS:.
  • Beat together the egg and milk and set aside.
  • Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
  • Dredge the cutlets in the flour, shaking off the excess.
  • Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.)
  • Set cutlets aside on a piece of waxed paper.
  • Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
  • Oil should be about a half-inch deep in the pan.
  • Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
  • With a long-handled fork, carefully place each cutlet into the hot oil.
  • Protect yourself (and your kitchen) from the popping grease that results.
  • Fry cutlets on both sides, turning once, until golden brown.
  • Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through.
  • Drain cutlets on paper towels.
  • After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.
  • Heat the oil over medium heat until hot.
  • Sprinkle flour in the hot oil.
  • Stir with a wooden spoon or whisk, quickly, to brown the flour.
  • Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk and mashing out any lumps.
  • Lower heat, and gravy will begin to thicken.
  • Continue cooking and stirring a few minutes until gravy reaches desired thickness.
  • Check seasonings and add more salt and pepper according to your taste.
  • http://www.texascooking.com/recipes//texascfs.htm.