Bobby Deen's Chicken Fried Steak with Cream Gravy
From Mama's Table to Mine by Bobby Deen
- 1/4 cup all-purpose flour
- 1/4 cup 1% milk
- 1 large egg, lightly beaten
- Hot sauce to taste
- 3 cups corn flakes, crushed
- 2 teaspoons The Lady’s House Seasoning
- 4 cube steaks (4 ounces each)
- 1 tablespoon cornstarch
- 1/2 cup low-sodium beef broth
- 1/4 cup fat-free half-and-half (or low-fat, optional)
- Freshly ground black pepper, to taste
- For The Lady's House Seasoning
- 1 cup of salt
- 1/4 cup freshly ground black pepper
- 1/4 cup garlic powder
Preheat the oven to 400ºF. Spray a rimmed baking sheet with cooking spray.
Pour the flour onto a dinner plate. In a shallow bowl, whisk together milk, egg and a few dashes of hot sauce. Place the corn flakes, seasoned with 1 teaspoon of the House Seasoning, on a second dinner plate.
Season the steaks with the remaining 1 teaspoon House Seasoning. Dredge them in flour, patting off any excess, then dip them into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed corn flakes, pressing lightly to help the flakes adhere.
Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved. In small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.
For The Lady's House Seasoning
Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months. Makes 1 1/2 cups
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