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Name: Main - Chicken Fried Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American-South
Ingredients: 4x 1/2 lb Steak Cutlets; 2 ea Egg; 1 ea Lemon; to taste Salt and pepper to taste; 1 cup Flour; 1/4 cup Olive oil; 1 cup Water; 1 ea Boullion cube; 1/4 cup Milk; 1 teaspoon Thyme

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INGREDIENTS

4x 1/2 lb Steak Cutlets
2 ea Egg
1 ea Lemon
to taste Salt and pepper ; to taste
1 cup Flour
1/4 cup Olive oil
1 cup Water
1 ea Boullion cube
1/4 cup Milk
1 teaspoon Thyme

INSTRUCTIONS

Steaks--Juice the lemon, and grate some lemon zest. Pound the steaks to thin cuts and season with salt & pepper. Whisk the eggs, lemon zest, lemon juice, 1/8 cup milk and salt & pepper together. Place the egg mixture in a shallow dish. Place the flour in another shallow dish. Heat a generous amount of oil in a skillet. Dip the steak in the flour on both sides, then tenderize some more. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Once the oil begins to shimmer in the skillet, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Gravy--Add at least 1 tablespoon more of oil to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add water and deglaze the pan. Add the bouillon cube. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

NOTES

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Main - Chicken Fried Steak

4x 1/2 lb Steak Cutlets
2 ea Egg
1 ea Lemon
 to taste Salt and pepper to taste
1 cup Flour
1/4 cup Olive oil
1 cup Water
1 ea Boullion cube
1/4 cup Milk
1 teaspoon Thyme

Steaks--Juice the lemon, and grate some lemon zest.  Pound the steaks to thin cuts and season with salt & pepper. Whisk the eggs, lemon zest, lemon juice, 1/8 cup milk and salt & pepper together.  Place the egg mixture in a shallow dish.  Place the flour in another shallow dish.  Heat a generous amount of oil in a skillet.  Dip the steak in the flour on both sides, then tenderize some more.  Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.  Once the oil begins to shimmer in the skillet, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Gravy--Add  at least 1 tablespoon more of oil to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add water and deglaze the pan. Add the bouillon cube. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 4 Servings

Calories: 211
Calories from Fat: 57 (27%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.8g
Cholesterol 94.3mg		29 %
Sodium 40.4mg		1 %
Potassium 132.4mg		3 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 30.1g
Protein 7.5g		11 %
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.

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Calories per serving: 211

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