Chicken-Fried Steak with Cream Gravy


2 Large egg whites

1 cup plus 1 Tablespoon all -purpose flour

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

4 lean cubed tenderized round steaks

3 Tablespoon vegetable (sunflower or safflower) oil

3 Tablespoons finely chopped onion

1/2 cup low-sodium chicken broth

1/4 cup milk



In a shallow bowl or pie plate, whisk egg whites with 2 teaspoons water.

In a separate bowl or pie plate, whisk the 1/2 cup of flour, salt, pepper and garlic.

Dip each of the steaks, one at a time, into egg whites letting any excess drip off. 

Then dip steaks into the flour mixture. Gently shake off any excess.


In a Large nonstick, heat the 2 Tblsp of oil over medium-high heat.

Add the steaks and cook until well-browned, 3-4 minutes per side.

Transfer to paper-towel lined plate to drain.


Add the remaining 1 Tblsp oil to the skillet. Add the onion and cook over medium heat until soft, 3-5 minutes. Stir in the remaining 1 Tblsp flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly, about two minutes. Season with salt and pepper to taste. Serve steaks with gravy over top and a side of mashed potatoes!! :)

About 4 Servings