Chicken-Fried Steak

Ingredients

• 4 (6-oz.) top round steaks
• 1 c. whole milk or buttermilk
• 1 large egg
• 1 c. all-purpose flour
• 1/4 c. cornstarch
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper
• Vegetable oil, for frying
• 4 tbsp. butter
• 1/4 c. all-purpose flour
• 2 1/2 c. whole milk
• Kosher salt
• Freshly ground black pepper
• 1/2 tsp. paprika
• 1/4 c. freshly chopped parsley
• Cooked mashed potatoes
• Cooked green beans

Instructions

1. Place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/4“ thick.
2. Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, and spices, then season with salt and pepper.
3. Dredge each piece of steak in milk then in flour mixture. Repeat until all steak is coated in breading. Place in fridge while you make gravy.
4. In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. Remove from heat.
5. Cook steak: In a large skillet over medium heat, heat 1/2“ to 1“ oil until hot but not smoking. Fry each piece of steak until golden, about 4 minutes per side. Drain on a paper towel-lined plate, and season with salt and pepper while hot.
6. Garnish with parsley and serve hot with gravy, mashed potatoes, and green beans.