Recipe Image

Chicken Fried Steak

  • 25 m
  • 35 m
Diabetic Living Magazine
“The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer.”


    • 4 (4 ounce) to 5-ounce boneless beef chuck top blade (flat iron) steaks or cubed steaks, cut ½ inch thick
    • ⅓ cup all-purpose flour
    • ½ teaspoon Montreal or Kansas City steak seasoning
    • ¼ teaspoon salt
    • ¼ cup refrigerated or frozen egg product, thawed
    • 2 tablespoons fat-free milk
    • 1 cup crushed cornflakes (2 cups whole flakes)
    • 1 Nonstick cooking spray
    • 1 teaspoon butter
    • ¼ cup finely chopped onion
    • 1 clove garlic, minced
    • 1 tablespoon bourbon (optional)
    • ¾ cup fat-free milk
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon Montreal or Kansas City steak seasoning
    • Freshly ground black pepper (optional)


  • 1 Trim fat from steaks. If necessary, place each steak between two pieces of plastic wrap and pound lightly with the flat side of a meat mallet until ½ inch thick; remove plastic wrap.
  • 2 In a shallow dish, combine ⅓ cup flour, ½ teaspoon steak seasoning, and salt. In another shallow dish, combine egg product and 2 tablespoons milk. Place crushed cornflakes in a third shallow dish. Dip steaks into flour mixture, turning to coat evenly. Dip into egg mixture, then into cornflakes, turning to coat evenly.
  • 3 Coat a very large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add steak to skillet. Cook for 10 to 12 minutes for medium-rare (145F) to medium (160F), turning once halfway through cooking. If steak browns too quickly, reduce heat to medium. Remove steak from skillet; cover with foil and keep warm.
  • 4 For gravy: In the same skillet, heat butter over medium heat until melted. Add onion and garlic to skillet; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. If desired, add bourbon, stirring to scrape up any crusty browned bits. In a small bowl, whisk together ¾ cup milk, 1 tablespoon flour, and ¼ teaspoon steak seasoning until smooth. Add all at once to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  • 5 Serve steaks with gravy. If desired, sprinkle with pepper.
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