Sunday, July 24, 2011

Chicken Fried Steak

Chicken Fried Steak

I try to make everything healthier.  Even this dish!  I think I figured out a way to cut calories. 

1 pound Cubed Round Steak, cut into four pieces
1/8 cup Extra Tenderizing Worcestershire Sauce
Lawry’s Seasoned Salt, to taste
1 cup Bisquick
1 large Egg, beaten
One teaspoon Hot Sauce
1/8 cup 2% Milk
1 cup Italian Breadcrumbs
4 Tablespoons Canola Oil
Freshly Chopped Parsley for Garnish

Drench cube steak in Worcestershire and sprinkle with seasoned salt.  Cover and refrigerate at least four hours; longer if you can.

In three separate bowls, place Bisquick, egg with hot sauce and milk, and breadcrumbs.  Dip each piece of cubed steak in the Bisquick, egg mixture and breadcrumbs.




Using a non-stick pan, preheat oil for five minutes until it bubbles once you add a few drops of water to the pan with the oil.

Add two steaks at a time.  Brown on both sides, about seven minutes total.  Repeat for other two steaks.




Tent under tin  foil until ready to serve.  Top with Fresh parsley.  

Note. I have had good country gravy and bad.  The bad tastes like flour.  I use this product to ensure the outcome.* 




*Not a paid endorsement.
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