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Chicken-Fried Steak & Gravy

September/October 2008, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.1 (101 votes)

Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.



READER'S COMMENT:
"Excellent recipe! This is a fine example of how valuable this site can be: an fast and easy recipe that is low in calories, low in sodium, yet tasty and true to the original. Only two minor quibbles: 1. As mentioned by others, I needed...
Chicken-Fried Steak & Gravy Recipe

17 Reviews for Chicken-Fried Steak & Gravy

06/26/2014
Anonymous

I used low-sodium beef broth and skim milk for the gravy and the kids still loved it!

Quick and easy to prepare, kid-friendly
Comments
03/03/2014
Not up to they hype

I love Eating Well's recipes and rarely strike out. But this was neither easy, nor tasty. And after 1 1/2 hours of cooking and using a ton of dishes, what I got was something that tasted like a chewy hamburger with a little flour stuff on it that was barely crunchy.
Everyone else rates this as an awesome recipe, so that made my disappointment even more acute since I had high hopes for it.

Comments
02/27/2013
Healthy and delicious!

This was absolutely delicious! I had to keep looking at the nutritional info because it tastes too good to be that healthy!
I did, like others, add more oil to my pan, as well as using fat free half and half in the gravy. I added more spice to the breading(in the form of cayenne and hot paprika) as well as the gravy(cayenne, black pepper and Tabasco), We loved this and will be making it often!

Easy to prepare, the kids loved it
Comments
01/23/2013
Anonymous

Excellent, the last time I made chicken fried steak it was
dredged in whole milk, then eggs, then had flour pounded
into it twice and was finally fried in 2" oil. This faux frying in the oven is the new way to go and even tastes BETTER!

Comments
10/12/2012
Anonymous
Easy to make, even for a beginner!

I'm a noob to cooking anything that doesn't go from freezer to microwave, but this dish was easy enough for me. I had no problem with the gravy, I made sure to boil the broth down to 1 cup. I used slightly more oil during the pan frying, and may have had the heat a little high as they started to stick, not too bad though. Great flavor, and not unhealthy! Definitely recommended!

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