Country Fried Chicken Steak with Cream Gravy
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1Cut the meat into 1/2-inch thick slices.
2Pound the meat with a spiked meat mallet to tenderize.
3Cut each slice crosswise into 3 pieces.
5Cover with water and add the salt and vinegar.
7Combine the 3 cups of flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
8Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
9Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
10Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
11For the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits.
12Heat over medium heat and add the 2 tablespoons of flour, stirring and scraping up all of the browned bits for 3 minutes.
13Remove from the heat and gradually whisk in the milk.
14Stir in the salt and continue to whisk until thickened, about 1 minute.
15Serve over the steaks and garnish with parsley just before serving.