Name: Chicken Fried Steak
Prep time: 30 min
Cook time: 35 min
Ingredients: 2 tsp Extra-virgin olive oil; 2 cups Spring mix; 8 Grape tomatoes (halved); 1/2 cup Cucumber (sliced into half circles); 2 TBSP Red onion (sliced thin ); 3 tsp Extra-virgin olive oil; 1 cloves Garlic (grated); 1/4 tsp Dijon mustard; 1 tsp Red wine vinegar; 2 cups Potatoes (peeled and diced); 3 TBSP Butter; 1/4 cup Heavy cream; 1/2 cup Milk; 1 large Egg; 3/4 cup All-purpose flour; 3/4 tsp Salt; Black pepper; 1/3 tsp Paprika; 1/4 tsp Cayenne pepper; 8 oz Cube steaks; 1/2 cup Canola oil; 1 TBSP Butter (plus more for buttered the bread); 2 slices Crusty bread (buttered if desired); 1 TBSP All-purpose flour; 1 cup Whole milk; 1/2 tsp Salt; Black pepper; 2 TBSP Fresh chives (chopped); 24 oz Lemonade (cold)

Chicken Fried Steak

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Prep Time: 30

Cook Time: 35

Servings:

Calories: 1235kcal

Ingredients

Salad

2 tsp Extra-virgin olive oil
2 cups Spring mix
8 Grape tomatoes halved
1/2 cup Cucumber sliced into half circles
2 TBSP Red onion sliced thin

Vinaigrette

3 tsp Extra-virgin olive oil
1 cloves Garlic grated
1/4 tsp Dijon mustard
1 tsp Red wine vinegar

Mashed Potatoes

2 cups Potatoes peeled and diced
3 TBSP Butter
1/4 cup Heavy cream

Chicken Fried Steak

1/2 cup Milk
1 large Egg
3/4 cup All-purpose flour
3/4 tsp Salt
Black pepper
1/3 tsp Paprika
1/4 tsp Cayenne pepper
8 oz Cube steaks
1/2 cup Canola oil
1 TBSP Butter plus more for buttered the bread
2 slices Crusty bread buttered if desired

Gravy

1 TBSP All-purpose flour
1 cup Whole milk
1/2 tsp Salt
Black pepper
2 TBSP Fresh chives chopped

Lemonade

24 oz Lemonade cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Place all the ingredients for the salad into a bowl. Set aside.
Make vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined.
For the mashed potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly.
For the steak: Beat the milk with the egg in a shallow bowl; then place the flour mixed with salt, black pepper, paprika and cayenne in another shallow bowl.
Work with one piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on a clean plate.
Place the potatoes in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer.
For the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the heat is too high) Cook the meat until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate.
After all the meat is fried, pour off the grease into a heatproof bowl or jar. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1 tablespoon of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. (Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy). Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add half of the chives and season with salt and pepper to taste, simmer while whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
Mash the potatoes with a masher or potato ricer. Slowly mix in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.
Toast the bread then spread with butter if desired. Dress the salad.
Spoon the gravy over the fried steak and mashed potatoes, garnish with chives, and serve with salad, bread, and lemonade.

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