| Level: | Easy |
| Total: | 26 min |
| Prep: | 6 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless top round, trimmed
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- Salt and freshly ground black pepper
- 3 eggs
- 1/4 cup milk
- 2 cups crushed butter crackers (recommended: Saltine)
- 1 1/2 cups panko bread crumbs
- 1 cup canola oil
- Drunken Pork Gravy, recipe follows
- 1 pound ground pork
- Salt and freshly ground black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon red chili flakes
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1/3 cup white wine
- 2 tablespoons Dijon mustard
- 2/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup heavy cream
Instructions
- Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
- In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko.
- Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
- Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
- Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
- Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
- In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns.
- Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
- Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it’s just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1818 |
| Total Fat | 117 g |
| Saturated Fat | 30 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 71 g |
| Cholesterol | 341 mg |
| Sodium | 1836 mg |
Reviews
Flavor: 5 stars
Suggested cut of beef: 0 stars
Quantity of panko + crackers suggested: 0 stars
Suggested cut of beef: 0 stars
Quantity of panko + crackers suggested: 0 stars
If I make this again I would use a MUCH more tender cut of beef. Despite *tons* of pounding, the meat was very chewy. And 3.5 total cups of breading? Ridiculous! I cut it down to 2.5 cups and STILL had waaay too much. Lastly, the recipe says to add S&P to taste to the flour. Are you kidding? Who’s going to eat flour to check the S&P level? But the steaks DID taste good.
This was amazing! Made it with all gluten free items & used the sea salt crackers & table crackers mixed. Added some chicken fajita & Montreal garlic herb to the flour mix too….this was amazing & my son who has celiac doesn’t eat mashed potatoes & he put some on his plate with the gravy & before I even sat down to eat, the potatoes were gone! This will definitely be made again!!!
We made it gluten free and it was wondered. Instead of saltines we used gluten free sea salt crackers. I would double the gravy as it was wonderful
Delish! Followed recipe. Only problem I had was that the breading was coming off the steak. Probably a user error. Served with mashed potatoes and sauteed greens with vinegar to cut through the richness.
Great stick to your ribs dinner. Will make again and add some nuances. 26 minute time frame a touch off. Longer for for sure. A lot going on there.
I love a recipe that when revised and is still amazing. We like the idea of chicken fried steak, but had a chicken breast that we wanted to fix. I substituted chicken for beef and instead of frying sausage for the gravy base, just used bacon fat as my starter. My picky hubby LOVED the dinner.
I do not like to fry food…too messy…but will on occassion. However, we do love chicken fried steak so I tried this recipe. It was an instant hit and I’ve made it a few more times. For those who think the gravy is bland try making it with mild, medium, or hot Jimmy Dean sausage. Cooking is all about tweaking to your expectations so taste, taste, taste as you go along. I’m investing in a skillet splatter guard to minimize the mess of frying. For easy clean up I use the plastic meat trays from roasts, family packs of pork chops, etc that I wash thoroughly and save for a time such as this where dredging is necessary. Just throw the goopy containers away. This recipe is better than any diner CFS I’ve eaten anywhere.
I cook for a tough crowd of true meat and potato eaters…….. This was undoutably The Best chicken fried steak ever!!!!! They could not stop raving about how tender it was. The gravy was over the top amazing!!!! There was enough gravy left over for breakfast tomorrow. Thank you for The Ultimate CFS!!!!!!!!!
Made this for dinner tonight and all I can say is delicious! Thinned out the gravy a little with some additional milk and adjusted the seasoning (just my preference actually. For those who thought the gravy bland, once any dish is finished it should always be tasted and the seasoning adjusted to your personal taste. The meat was fork tender and the coating crispy not greasy. If you watched the episode, I believe Guy suggested blotting the steaks with paper toweling before placing them in the oven to keep warm. As when frying in general, always be sure to keep your oil at proper temperature to avoid the coating soaking up too much oil.
This recipe was over the top !!! Hats off to Guy for sharing it. I made enough to share with an elderly neighbor and sent him some of the gravy, and he repeatedly expresses his amazement with the Drunken Pork Gravy. “Better than SOS !”, are his exact words.