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Lighter Chicken Fried Steak

By Deen Brothers


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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.

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