Pound steaks to about 1/4" thickness. Rub both sides with salt, pepper, paprika and garlic powder. Heat oil in a large skillet, oil should be about 1/4" high. Beat egg and milk together in a bowl. In another bowl, season the flour with salt, pepper, paprika, and garlic powder. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour. Place them immediately in the skillet. Fry on both sides until golden brown. Remove and set aside. Remove most of the oil from the skillet, leaving behind the bits of meat etc. Reheat the oil and add the onion. Cook until golden then add about 3 Tbsp. of flour, whisking it in. Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute. Serve with mashed potatoes, corn bread, or biscuits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4|
|Calories from Fat: 301 (55%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 168.8mg||52 %|
|Sodium 330mg||11 %|
|Potassium 497.3mg||13 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 30.9g|
|Protein 27.9g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 548
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!