🥩 Chicken-fried steak

Name: Chicken-fried steak
Total time: 40 min
Yield: 4
Cuisine: United States · Texas and the South
Ingredients: 4 thin beef steaks (about 120 g each), tenderised; 100 g flour; 2 eggs, beaten; 80 g breadcrumbs; 1 tsp paprika, salt and black pepper; Oil for shallow frying; For the gravy: 2 tbsp flour, 400 ml milk, 1 tsp coarse black pepper

Origin: United States · Texas and the South

900kcal

per serving · 300 g

300kcal

per 100 g

51 gProtein17 g / 100 g

51 gFat17 g / 100 g

54 gCarbs18 g / 100 g

Chicken-fried steak is a thin, tenderised beef steak coated in seasoned flour, egg and breadcrumbs and fried until crisp — cooked the way fried chicken is, which gives it its name. It is smothered in a peppery cream gravy and usually served with mashed potatoes and green beans. Expect a crunchy crust, tender beef and a rich, creamy sauce.

Diets

Pork — checkbecause of: cream gravy

Not vegetarianbecause of: beef steak, cream gravy

Not veganbecause of: beef steak, egg, cream gravy

Contains glutenbecause of: flour, breadcrumbs, cream gravy

Contains dairybecause of: cream gravy

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

beef steakfloureggbreadcrumbscream gravy

Recipe

4 servings40 min

Ingredients

4 thin beef steaks (about 120 g each), tenderised
100 g flour
2 eggs, beaten
80 g breadcrumbs
1 tsp paprika, salt and black pepper
Oil for shallow frying
For the gravy: 2 tbsp flour, 400 ml milk, 1 tsp coarse black pepper

Method

Season the steaks and pound them thin.
Dredge each steak in seasoned flour, dip it in egg, then press it into the breadcrumbs.
Shallow-fry in hot oil for 3–4 minutes per side until deep golden, then keep warm.
Pour off all but 2 tbsp of the frying oil, stir in the flour and cook for 1 minute.
Whisk in the milk and simmer until thick, season generously with pepper and salt, and spoon over the steaks.

How to make it lighter

Pour the gravy on the side and use a few spoonfuls rather than smothering the steak.
Fry in a thin layer of oil and drain well on paper — the crust soaks up fat quickly.
Serve with green beans or salad instead of a large mound of mashed potatoes.

History

The dish is usually linked to German and Austrian immigrants in Texas, whose breaded schnitzel was adapted to cheap cuts of beef. It became a staple of Southern diners and truck stops in the twentieth century and remains a symbol of Texas comfort food.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →