Chef-Boy-I-Be-Illinois' Lighter Chicken-Fried Steak and Gravy

“Taking inspiration from Eating Well magazine, I've lightened my chicken-fried steak recipe. It's still got all the flavor of the original I think. The coating is crispy and flavorful and the gravy, while not a cream gravy typically served with this, is very rich. Serve this with some cheesy grits to top with the gravy and a side of greens and you've got a real comfort meal!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Coat a baking sheet with cooking spray.
  2. Place all-purpose flour on a large plate. Place egg in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch, onion and garlic powders and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
  4. Meanwhile, add broth and wine to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.

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