Chicken Fried Steak with Cream Gravy Recipe -
Chicken Fried Steak with Cream Gravy Recipe

Chicken Fried Steak with Cream Gravy

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    1 hr

    1 hr 35 mins


  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® 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® Disinfecting Wipes*.]
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2013

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

Most Helpful Critical Review
Jul 31, 2013

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

Mar 18, 2014

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.

Apr 24, 2014

Excellent, easy. Family loved it!

Mar 07, 2014

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.

Oct 30, 2013

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.

Mar 25, 2015

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.

Apr 29, 2014

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


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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