Recipe by Clorox® Disinfecting Wipes
"Top round steak is pounded thin, dredged in bread crumbs, then pan fried until browned. Served with creamy gravy, this is comfort food at its finest."
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boneless beef top round steak, cut 1/2 inch thick, or cubed steaks
egg, lightly beaten
fine dry bread crumbs
1 1/2 tablespoons
half-and-half or whipping cream
Salt to taste
Ground black pepper to taste
this worked really well! really easy and not too much food.
Simple, easy, but just O.K. flavor. Needs something like chicken stock to add flavor.
It was so good that my husband, the picky eater, requested to have it two nights in a row. He never wants the same thing back-to-back.
Excellent, easy. Family loved it!
Be careful when cooking the steak for 45 - 60 minutes. One side can be burned if you don't turn it over to ensure it is cooking evenly. I found out the hard way.
I tried this tonight and did what one other reviewer said, I added some chicken broth to my egg mixture. It was great. The gravy was good too but I did not use half and half because I did not have any and it turned out great.
recipe is great with one exception. when I lived in OK. City, we used to go to Ann's Chicken Fry on N.W. 39th and they used a breaded veal cutlet, which has incredibly more flavor.
I make this but with chicken breast pounded. Dipped in butter milk and a dash of nutmeg and egg , then coated with rolled ritz crackers. Yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Fried Steak with Cream Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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