Chicken Fried Steak
Breaded beef steaks fried in butter and tallow, served with a rich cream gravy.
Ingredients
For the Steaks:
4 cube steaks (about 1 ½ lbs total)
2 large eggs
½ cup heavy cream
1 ½ cups crushed pork rinds (or almond flour for coating)
½ cup grated Parmesan cheese
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
3 Tbsp butter or tallow, for frying
For the Gravy:
2 Tbsp butter or tallow
2 cloves garlic, minced
1 cup heavy cream
½ cup beef broth (unsalted)
½ tsp black pepper
Salt, to taste
Optional Garnish:
Fresh parsley, chopped
Extra black pepper
Macronutrients
(per serving, serves 4)
Protein: 42g
Fat: 55g
Carbs: 3g
Preparation
In a shallow bowl, whisk eggs with heavy cream. In another bowl, combine crushed pork rinds, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
Pat steaks dry. Dip each into egg mixture, then press firmly into coating mixture, ensuring even coverage.
Heat butter or tallow in a skillet over medium heat. Fry steaks 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate to rest.
In the same skillet, melt butter. Add garlic and cook for 1 minute. Stir in heavy cream and broth, scraping up browned bits. Simmer 3–4 minutes until thickened. Season with salt and pepper.
Plate steaks and pour cream gravy over top. Garnish with parsley and extra pepper.
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