American · Breakfast
Chicken Fried Steak and Eggs
A tenderized beef cube steak dredged in seasoned flour and buttermilk, then pan-fried until the crust turns golden and crisp. The steak is topped with peppery white milk gravy and served alongside two fried eggs with runny yolks for a classic Southern American breakfast.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
882Calories
75.5gProtein
38.1gFat
58.4gCarbs
11gSugar
2.5gFiber
1594mgSodium
775mgChol
15.2gSat Fat
521mgPotassium
256mgCalcium
3.8mgIron
1.4mcgVitamin B12
0.8mgVitamin C
protein-rich
herb-salt
hidden-gems
cheat-day
weekend-brunch
Instructions
1
Prep
Pat the cube steak dry and season both sides with half the salt and a pinch of black pepper.
2
Dredge
Dip the steak in buttermilk then press into flour with paprika, coating fully, reserving 2 tablespoons flour for gravy.
3
Fry
Heat the oil over medium-high and fry the steak 3 to 4 minutes per side until the crust is deep golden and firm.
4
Simmer
Pour off all but 2 tablespoons drippings, add reserved flour over medium heat 1 minute, whisk in whole milk and simmer 3 to 4 minutes until thickened.
5
Fry
Melt the butter in a nonstick pan over medium heat and fry the eggs 2 to 3 minutes until whites set and yolks still jiggle.
6
Plate
Set the fried steak on a warm plate, ladle the peppery gravy over it and slide the two eggs alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef cube steak
- 1 cup120g all-purpose flour
- 2/3 cup160ml buttermilk
- 44 large eggs
- 1 1/2 cup360ml whole milk
- 4 tbsp56g butter
- 6 tbsp90ml vegetable oil
- 1 tsp1 tsp salt
- 1 1/2 tsp1 1/2 tsp black pepper
- 1/2 tsp1/2 tsp paprika
