Chicken Fried Steak, Gravy and Potatoes Au Gratin

I love Chicken Fried Steak. The crispy exterior and tender beefy flavor on the interior is so comforting. With a side of cheesy potatoes, the steak is a perfect way to induce food comatose.

Adapted from AllRecipes.com

  • 1/2 lb boneless beef top loin
  • 1 cups vegetable oil
  • 1 egg, beaten
  • 1/2 cup buttermilk
  • salt and pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1/8 cup all-purpose flour
  • 1/2 quart milk
  • salt and pepper to taste

Cut top loin crosswise into 2 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).

While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain oil, reserving 1/4 cup.

Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/8 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded cheddar cheese
Preheat oven to 400 degrees F. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, the add extra shredded cheese on top for crust and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

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