Chicken-Fried Steak

This southern American classic is not exactly health food but it is really good. Serve it with mashed potatoes and a green vegetable for a comforting dinner. Purists will no doubt scoff at my use of non-fat dry milk in the gravy but the result is great.

For 2 servings


  • 2 half-inch slices of eye round, about 4 ounces each
  • Flour, rice flour works great if you want a gluten-free dish
  • Salt and pepper
  • ½ tsp. dried thyme
  • ¼ tsp. dried sage
  • 1 egg
  • Oil, I use Canola
  • 1 cup brown beef stock or chicken stock
  • 2 Tbsp. non-fat dry milk


Using the toothed side of your meat mallet beat the steaks to an even ¼-inch thickness. Season the flour with salt, pepper, thyme, and sage. Beat the egg. Dredge the steaks in the flour, dip in the egg, and dredge again in the flour. Lay on a rack for the coating to set for at least 20 minutes. Reserve the flour for the gravy.

Heat the oven to 200°. Add ¼ inch of oil to a cast iron skillet over medium-high. When hot cook the steaks for about 4 minutes on a side until browned and crispy. Remove to a rack in the warm oven.

Pour all but about 1 Tbsp. of oil from the skillet and add 1 Tbsp. of the seasoned flour. Cook, stirring constantly, for a couple minutes. Whisk in the stock then add the dried milk. Boil until thickened. Serve with pride!


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