Well, missy, don’t you look prettier . . .
Than a glob of butter melting on wheat cakes today! Oh, you’re not eating wheat right now? That’s alright, honey, I’ve got just the thing for you. These chicken fried steaks are like a great big ole southern hug with country-style gravy on top (grain-free, of course!).
Go ahead and pull up a chair and I’ll show you how to fix this up in no time. And your husband? Oh he’s gonna have a hissy fit with a tail on it when he tastes this dish. No, the good kind, just grab the video camera out of that front closet so we don’t miss a thing. Now let’s get started, shall we?
- 1 pound cube steak or round steak
- 3-5 eggs, whisked
- 2 cups almond flour or almond meal
- 1/4 cup coconut flour
- 3 teaspoons unrefined sea salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- tallow or coconut oil for frying
Step 1: Mallet Therapy
If you’re working with cube steak most of the tenderizing has already been done, but give it a few whacks to thin it out a bit.
Round steaks need a bit more work, but they should look something like this when you’re done.
Step 2: Prep
Place whisked eggs in a medium bowl. In a separate medium bowl mix together almond flour, coconut flour, salt, onion powder, garlic powder, paprika and pepper.
Step 3: Soak
Place each steak in the bowl of whisked eggs and coat thoroughly.
Step 4: Dredge
Dredge steaks in the flour mixture.
Set aside to rest for 3-5 minutes. While you’re waiting go ahead and preheat a non-stick pan with enough oil to generously coat the bottom (use medium heat).
Step 5: Fry
Place steaks in pan (if it doesn’t sizzle it’s not hot enough!) and fry on both sides until golden brown.
Top with this creamy dreamy homestyle gravy and enjoy!
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