35 minutes
Serves 6
Ingredients:
Mashed Potatoes
5 large russet potatoes
3 Tbsp. butter
1/2 cup nonfat milk
Chicken Fried Steak
2 pounds cube steak, sliced into 6 individual steaks
2 eggs
1 cup + 2 Tbsp. flour
1 cup Italian breadcrumbs
1/4 cup butter
1/4 cup minced shallots (Garlic works too if you don't have shallots.)
1 cup milk
1 tsp. black pepper
1 cup low sodium beef broth
1 tsp. dried parsley (optional)
Make Dinner:
Begin by preparing mashed potatoes. Bring six cups of salted water to a boil in a large saucepan. Peel and chop potatoes into 2 inch pieces and boil for 15 minutes. Drain water and use a hand mixer to mash potatoes while still hot. Add butter and milk. Mix thoroughly until potatoes are creamy. (Chef's Note: Add more milk, 1 Tbsp. at a time, if potatoes are sticky.)
Beat eggs in a small mixing bowl. Combine 1 cup flour and 1 cup breadcrumbs in a separate mixing bowl. Dip each steak first in beaten egg and then in flour mixture. Heat 2 Tbsp. butter in a large skillet over medium heat. Add steaks to pan and increase heat to medium high. Fry steaks 5-6 minutes per side until golden brown. Remove from pan and set aside. Add remaining 2 Tbsp. butter and shallots to pan juices and mix well. Add 2 Tbsp. flour and stir until thick. Add milk and black pepper, stirring constantly, until thick gravy forms. Add beef broth and reduce heat to low. Stir often until gravy forms. Serve each steak with a serving of mashed potatoes topped with pan gravy. Sprinkled with dried parsley if desired.