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Slimmed Down Chicken-Fried Steak

Makes: 4  servings Prep 20 mins  plus chilling Cook 30 mins


  • 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)460,
  • Fat, total(g)24,
  • chol.(mg)76,
  • sat. fat(g)5,
  • carb.(g)28,
  • fiber(g)1,
  • pro.(g)31,
  • sodium(mg)716,
  • Percent Daily Values are based on a 2,000 calorie diet