Chicken Fried Steak

Ingredients

Chicken Steaks

• 4 boneless chicken breasts
• Salt and black pepper to taste
• 1 cup plain flour
• 2 eggs, beaten
• Vegetable oil, for frying

Peppered Cream Gravy

• 3 tablespoons all-purpose flour
• Salt and ground black pepper, to taste
• 1 - 1 and 1/2 cups milk, at room temperature

Method

1. Wash the chicken steaks, dry them with a paper towel and season with salt and pepper. Sift the flour onto a plate and coat with flour. Place the steaks onto a clean surface and cover with cling film then pound them with a meat cleaver until they 1/4 inch thick. Coat again with flour then dip them into the beaten eggs and then dredge in flour again until fully coated.
2. Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook 3 to 4 minutes on each side, until cooked through. Remove the steaks and keep warm.
3. To prepare the gravy, pour off all but two tablespoons of oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt and pepper. Cook for 2-3 minutes, whisking consistently, until the flour is golden. Slowly whisk the milk, about 1/2 cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly until 7 or 8 minutes. season again with salt and pepper according to taste.
4. Serve the gravy over the chicken - fried steaks and mashed potatoes.