Chicken Fried Steak with White Gravy

Tenderized beef coated in a golden, crispy crust. The thick, peppery white gravy coats the meat for a rustic dish where meat juices mingle with cream.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 909
• Protein: 54 g
• Carbs: 47 g
• Fat: 55 g

Ingredients

• 600 g Beef rib roast ( cut into 4 thick slices )
• 200 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 500 ml Whole milk ( at room temperature )
• 1 tbsp Black pepper ground
• 1 tsp Gray sea salt
• 100 ml Sunflower oil
• 40 g Minimum butter sweet
• 1 tsp Garlic powder ( to mix with the flour )
• 1 tsp Onion powder ( to mix with the flour )

Instructions

1. Tenderize the beef

   Place the beef slices between two sheets of plastic wrap. Pound vigorously with a mallet or the back of a small saucepan until the meat is thin and the fibers are broken. It should almost double in surface area.

2. Prepare breading stations

   In a first container, mix the flour with the salt, ground black pepper, garlic powder, and onion powder. In a second, beat the eggs with 100ml of milk. The flour must be well seasoned to give it character.

3. Breading

   Dredge each piece of meat in the flour, then in the egg-milk mixture, and finally once more in the flour. Press well so the crust adheres. The surface should be dry and rough.

4. Sear the meat

   Heat the oil in a large skillet. When the oil shimmers, add the meat. Brown for 3 to 4 minutes per side until a dark hazelnut color is achieved. Keep warm on a wire rack.

5. Make the white gravy

   Drain the excess oil but keep the drippings. Add the butter, let it melt, then stir in 2 tablespoons of the seasoned flour. Cook briefly and mix. Gradually pour in the remaining milk while whisking. The sauce should coat the spoon and be very smooth.

Chef's tips

• Never overcrowd the pan, otherwise the oil temperature drops and the crust becomes greasy instead of crispy.
• The secret is in the pepper: don't be afraid to use it, it balances the richness of the fried coating.

Storage

Eat immediately to maintain crispness. The gravy can be kept for 2 days in the fridge but will thicken considerably.