Chicken-Fried Steak With Sausage Gravy
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450˚F
2
Place a wire rack on a baking sheet lined with foil, and set it aside
3
Put the flour in a shallow dish
4
Put the panko in another shallow dish
5
In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks
6
Dredge the steaks in the flour, shaking off any excess
7
Dip them in the egg whites to coat
8
Then dredge the steaks in the panko, coating them evenly
9
Place the steaks on the wire rack and spray them with cooking spray
10
Season the steaks with salt and pepper to taste, and roast until they are golden brown and crispy, 8 to 10 minutes
11
Meanwhile, heat a large nonstick saute pan over high heat
12
When the pan is hot, add the sausage and stir it to break it up
13
Cook the sausage until it is just done about 4 minutes
14
While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl
15
Add the cornstarch mixture to the sausage and bring it to a simmer
16
When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat
17
Stir the yogurt into the gravy
18
Season it with salt and pepper to taste
19
Pour the hot gravy over the steaks, and serve immediately
20
Preheat the oven to 450˚F
21
Place a wire rack on a baking sheet lined with foil, and set it aside
22
Put the flour in a shallow dish
23
Put the panko in another shallow dish
24
In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks
25
Dredge the steaks in the flour, shaking off any excess
26
Dip them in the egg whites to coat
27
Then dredge the steaks in the panko, coating them evenly
28
Place the steaks on the wire rack and spray them with cooking spray
29
Season the steaks with salt and pepper to taste, and roast until they are golden brown and crispy, 8 to 10 minutes
30
Meanwhile, heat a large nonstick saute pan over high heat
31
When the pan is hot, add the sausage and stir it to break it up
32
Cook the sausage until it is just done about 4 minutes
33
While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl
34
Add the cornstarch mixture to the sausage and bring it to a simmer
35
When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat
36
Stir the yogurt into the gravy
37
Season it with salt and pepper to taste
38
Pour the hot gravy over the steaks, and serve immediately