Add a little paprika and mushrooms and you will have a great Jaeger Schnitzel or Hunter Schnitzel
Chicken-Fried Steak & Gravy
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.
18 Reviews for Chicken-Fried Steak & Gravy
I used low-sodium beef broth and skim milk for the gravy and the kids still loved it!
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.
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!
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!