Tasty Tuesday

I wanted to share a chicken recipe today, it is one of my favourite recipes. It is so very delicious and I make it for my children frequently. The issue is that I no longer make it with the recipe, I prepare it with my intuition at this point. I have tried to locate the recipe but I have been unable so, this week I will not be able to give it to all of you but I will try to figure out what the measurements are for it and in the future I will give it to all of you to try and let me know what you think. So! Instead I have decided to feature another favourite of mine. I tailor this recipe for myself as well, I add more seasonings to the meat but in the end, I love this dish and hope you enjoy it. And just an FYI this dish pairs very well with a nice Merlot.

Chicken Fried Steak with gravy

Total Time:1 hr 25 min
Prep:45 min
Inactive:10 min
Cook:30 min

Yield: 4 to 6 servings


2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

1/4 cup vegetable oil

2 cups chicken broth

1/2 cup whole milk

1/2 teaspoon fresh thyme leaves


Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.


Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.


Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.