Chicken-Fried Steak with Gravy

This classic American beef recipe is named for the herb-seasoned coating traditionally used on chicken pieces before frying. It is just as good on beef steak.



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Servings: 4
Prep Time: 25 mins
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Ingredients
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    1   pound 
    beef top round steak, cut 1/2 inch thick
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    3/4  cup 
    fine dry bread crumbs
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    1 1/2  teaspoons 
    snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    1   
    beaten egg
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    1   tablespoon 
    milk
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    2   tablespoons 
    cooking oil
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    1   
    small onion, sliced and separated into rings
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    2   tablespoons 
    all-purpose flour
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    1 1/3  cups 
    milk

Directions
1.
Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness.
2.
In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.
3.
In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.
4.
For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 363, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 22, pro. (g) 32, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet
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