Slimmed Down Chicken-Fried Steak
While the original recipe has all the sinful appeal of any deep-fried dish, our tasters liked the lighter version for not having the cloying texture of many overly fatty foods. They particularly liked the new gravys flavor which was intensified by the beef broth.
- 4 4 ounces beef round cube steaks
- 1 teaspoon garlic salt
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1/4 cup canola oil
- 3/4 cup fat-free, low-sodium beef broth
- 3/4 cup two-percent milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1. Using a meat mallet or rolling pin, pound each beef cutlet to 1/4-inch thickness. Sprinkle garlic salt on both sides of each cutlet. Pour flour onto a pie plate or shallow bowl and coat each cutlet. Refrigerate until most of the flour has been absorbed, 10 to 20 minutes.
2. Pour buttermilk into a shallow bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess (reserve remaining flour for making gravy). Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add two of the steaks and cook until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a serving platter. Repeat with remaining two steaks, adding remaining oil as needed.
3. Stir in remaining flour into skillet. Stir in broth, milk, salt, and pepper with a wire whisk. Cook, stirring constantly over high heat until thickened. Pour over steaks and serve. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)24,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet