Lighter Chicken Fried Steak
By Deen BrothersJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
- 2 lightly beaten egg whites
- 1/4 cup fat-free milk
- 1/2 cup plus 1 tablespoon all purpose flour
- 3/4 teaspoon Paula Deen House Seasoning
- 4 teaspoons vegetable oil
- 4 (4 oz) lean cubed round steaks
- 6 thinly sliced scallions
- 3/4 cup reduced-sodium chicken broth
Whisk together the egg whites and 2 tablespoons of milk in a shallow dish or pie plate. Combine 1/2 cup of the flour and 1/2 teaspoon of House Seasoning on a sheet of wax paper. Dip the steaks, one at a time, into the egg whites, then into the flour mixture.
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, about 3 minutes per side; transfer to a platter and keep warm.
To make the gravy, add the remaining 2 teaspoons of oil to the skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Stir in the remaining 1 tablespoon of flour; cook 1 minute. Whisk in the broth, the remaining 2 tablespoons of milk and the remaining 1/4 teaspoon of House Seasoning and bring to a simmer. Cook, stirring, until the gravy bubbles and thickens, about 2 minutes. Divide the steaks among 4 plates and serve with the gravy.