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INGREDIENTS

1 1/2 lbs cube steak or thin top round (4)
1 1/2 cups flour ; save extra
1 egg ; save extra
1/8 cup milk
1/2 tsp black pepper
1/2 tsp salt
1/8 cup canola oil
Cream Sauce Ingredients
2 Tbsp pan drippings
1 1/2 cups milk
2 1/2 Tbsp leftover flour
1 Tbsp leftover egg mixture
2 Tbsp Watkins chicken base
1 tsp black pepper
1/4 tsp salt
1/2 tsp fresh thyme leaves or 1/4 tsp dried
1/8 tsp cayenne

Servings

INSTRUCTIONS

Put 1 1/2 cups flour into pie plate.

Beat egg with 1/8 cup milk and put into wide, shallow bowl.

Sprinkle meat with salt, pepper and garlic powder. Lay wax paper over meat and pound to 1/4-1/2 inch cutlets. Dredge meat in the flour.

Gently dip each piece of meat in the egg mixture, then dredge again in flour. Place each piece on wax paper and let sit for 10 minutes (best in refrigerator).

Put oil in large skillet, enough to cover bottom with about 1/8". Heat on medium heat until a drop of water sizzles.

Carefully place cutlets in pan, cooking until some blood starts bubbling out of top and is golden brown on bottom. Turn with tongs and cook until the other side is golden brown. It takes about 3-4 minutes per side.

Keep cutlets warm in very low oven.

CREAM GRAVY:

Whisk 2 1/2 tablespoons of leftover flour into pan drippings, stirring constantly on medium heat a couple minutes until it forms a dark roux.

Slowly add milk, stirring constantly, until it begins to thicken.

Stir in 1 tablespoon of leftover egg mixture, then the Watkins chicken base and other seasonings. Make sure to chop the thyme leaves small. Simmer over very low heat, stirring frequently, for about 10 minutes.

Add 1 tablespoon of white wine if desired.

SERVING:

Place cutlets on individual serving plates, smothered with gravy. Serve with mashed potatoes or buttered red potatoes. Fresh green beans makes a good side dish. Sprinkle a few parsley flakes on for garnish.

NOTES

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Southern Chicken Fried Steak

1 1/2 lbs cube steak or thin top round (4) 
1 1/2  cups flour save extra
1  egg save extra
1/8 cup milk 
1/2 tsp black pepper 
1/2 tsp salt 
1/8 cup canola oil 
  Cream Sauce Ingredients 
2 Tbsp pan drippings 
1 1/2 cups milk 
2 1/2 Tbsp leftover flour 
1 Tbsp leftover egg mixture 
2 Tbsp Watkins chicken base 
1 tsp black pepper 
1/4 tsp salt 
1/2 tsp fresh thyme leaves or 1/4 tsp dried 
1/8 tsp cayenne

Put 1 1/2 cups flour into pie plate.
Beat egg with 1/8 cup milk and put into wide, shallow bowl.
Sprinkle meat with salt, pepper and garlic powder.  Lay wax paper over meat and pound to 1/4-1/2 inch cutlets.  Dredge meat in the flour.
Gently dip each piece of meat in the egg mixture, then dredge again in flour.  Place each piece on wax paper and let sit for 10 minutes (best in refrigerator).
Put oil in large skillet, enough to cover bottom with about 1/8".  Heat on medium heat until a drop of water sizzles.
Carefully place cutlets in pan, cooking until some blood starts bubbling out of top and is golden brown on bottom.  Turn with tongs and cook until the other side is golden brown.  It takes about 3-4 minutes per side.
Keep cutlets warm in very low oven.
CREAM GRAVY:
Whisk 2 1/2 tablespoons of leftover flour into pan drippings, stirring constantly on medium heat a couple minutes until it forms a dark roux.
Slowly add milk, stirring constantly, until it begins to thicken.
Stir in 1 tablespoon of leftover egg mixture, then the Watkins chicken base and other seasonings.  Make sure to chop the thyme leaves small.  Simmer over very low heat, stirring frequently, for about 10 minutes.
Add 1 tablespoon of white wine if desired.
SERVING:
Place cutlets on individual serving plates, smothered with gravy.  Serve with mashed potatoes or buttered red potatoes.  Fresh green beans makes a good side dish.  Sprinkle a few parsley flakes on for garnish.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (338g)
Recipe Makes: 4 Servings

Calories: 402
Calories from Fat: 154 (38%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 2.7g
Cholesterol 16.8mg		5 %
Sodium 77.3mg		3 %
Potassium 150.5mg		4 %
Total Carbohydrate 61g		18 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 60.8g
Protein 3.2g		5 %
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: 402

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