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Chicken Fried Steak with Cream Gravy

"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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1 h 35 m servings 395 cals
Original recipe yields 4 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Trim fat from the steak. Cut steak into four serving-size pieces. To tenderize the steak pieces, place each piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about 1/4 inch thick. Remove and discard plastic wrap.
  2. Combine egg and the 1 tablespoon milk in a shallow bowl. Combine bread crumbs, salt, and pepper in another shallow bowl. Dip steak pieces into egg mixture, turning to coat all sides evenly. Then dip into bread crumb mixture, turning to coat all sides evenly. Gently shake off any excess bread crumbs.
  3. [Cleaning tip: Wipe off any meat residue or egg spills on the countertop with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]
  4. Heat oil over medium heat in a very large skillet. Add half of the steak pieces to the skillet and cook for 6 minutes or until brown on both sides, turning once. Remove steaks from skillet and place on a paper-towel lined plate. Repeat with remaining steak pieces, adding more oil if necessary. Return all of the steaks to the skillet. Reduce heat to medium-low. Cook, covered, for 45 to 60 minutes or until steaks are tender. Transfer steaks to a serving platter and cover to keep warm. Reserve 1 1/2 tablespoons drippings in the skillet; discard remaining drippings, or add additional oil if needed.
  5. For Cream Gravy: Heat reserved drippings in skillet. Whisk in flour. Gradually stir in the 1 cup milk, half-and-half, and thyme. Cook, stirring constantly, until thickened and bubbly. Cook, stirring constantly, for 1 minute more. Season to taste with additional salt and pepper. Serve gravy over Chicken Fried Steak.
  6. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*.]


  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

this worked really well! really easy and not too much food.

Most helpful critical review

Simple, easy, but just O.K. flavor. Needs something like chicken stock to add flavor.

Most helpful
Most positive
Least positive

Simple, easy, but just O.K. flavor. Needs something like chicken stock to add flavor.

this worked really well! really easy and not too much food.

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 ...

My husband LOVES this recipe. I've made it a couple times before tonight. It's soo good with coleslaw and mashed potatoes! One complaint.. My breading was coming off the steak :( any tips to pre...

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