Description Edit

Makes 6 servings.

Ingredients Edit

White Gravy Edit

Directions Edit

  1. Pound steak to ¼-inch thickness; cut into 6 pieces.
  2. Combine flour, salt and pepper; set aside. Combine milk and egg.
  3. Dredge steaks in seasoned flour. Dip coated steaks in egg wash then dredge again in flour.
  4. Heat oil in large skillet over medium heat. Brown steaks in hot oil, about 3 minutes on each side.
  5. Remove steaks from pan; keep warm. Drain off all but ¼ cup of drippings.

White Gravy Edit

  1. Slowly add flour to reserved drippings and stir until well blended.
  2. Add flour, milk, salt and white pepper.
  3. Stir until thickened.
  4. Pour gravy over rice and chicken-fried steak.
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