BeccaMelt: Chicken Fried Steak

Does everyone know how to batter and fry a chicken? Well your doing the same thing except with a steak!

Salsibury is the typical steak you would want to use for this, however I used two eye round steaks and it was very very filling!

What You Need:

For the steak:

2 eye round steakes---(typically salsbury steak is used)

2 cups flour

2 cups panko bread crumbs

4 eggs

2 cups Canola oil

Salt, pepper, cyanne pepper, chili powder, onion and garlic powder

Seasoning enough to turn the flour panko batter a little dark or to your liking

The steak won't take long to cook, so make your sausage gravy first, then start your broccoli about half way through the sausage gravy and lastly do the steakes.

This type of steak takes about 20 minutes or less since it is being fried and not grilled or broiled.

Heat up your cups of oil in the pan, a 5 setting or medium high; when it is ready, the oil will start to make popping sounds, so you can turn it down a bit at this point, but once you add the steaks keep it at a 5.

Start by trimming off excess fat if there is any on the steak

Cut up your broccoli too while your at it!

Mix together your flour and panko, add in salt, pepper, cyanne pepper, chili powder, garlic and onion powder and your eggs in a separate bowl with some salt and pepper.

Hold the steak at the end and coat both sides with egg, dip into flour. (I like to use a large spoon to help make less of a mess.)

Back into the egg, and into the flour again. After that, it's frying time! Repeat this until your steaks are fully double battered!

Cover the steaks and cook on each side for about 5 minutes. The batter will get golden brown relitively quickly, and then into a darker brown.

I would say 4-5 flips and the steaks are done. Remove the thickest one and slice to test the insides. The whole steak should be grey in color and no pink at all in the middle. A nice smooth cut through.

Some of the batter may come off, since this is a thick eye round steak and not a salisbury.

Pour a lot of gravy over top and have broccoli on the side and a biscut too!

For the sausage gravy:

What You Need:

Country Sausage- from a tube any brand will work for this

1 stick of salted butter

1 half onion diced and sliced very thin

Flour

Milk

Salt

Pepper

Whisk

Start by browning your sausage in a large pan

A medium low setting for this.

As the sausage is browning, slice and dice your onion, and then add in your thin sliced and diced onion to the pan with the sausage.

The sausage should be a light brown in color, you don't want the sausage to burn, once it is nice light brown, add it to a bowl and set aside.

Next up, this will be your milk, butter and flour roux!

Add your stick of butter, allow it to melt fully.

Add in the flour next, I started with 1/4 cups of flour to start, I used at least 3 - 1/4 cups of flour, whisking well and constant.

Keep whisking!!

Try a little flour and a little milk at first to get the feel of the roux and how it reacts. It gets thick very quickly and will start to collect heavily at the bottom of the pan, especially if you stop whisking.

Add in milk next, start with 1/4 cups of milk to start, and used about 3 - 1/4 cups of milk

You will start to see the mixture getting thicker with each flour and milk addition.

Keep whisking!!

You will see the gravy start to thicken as you continually whisk, add more flour and milk depending on your thickness desire, once the gravy is thick enough add in salt and pepper.

Toss in your sausage and whisk well, serve when ready.

For the broccoli:

Start the broccoli first since it takes a little to get nice and soft.

Wash and cut into bite sized pieces, or however you like your broccoli.

Add butter to the pan, and allow it to melt.

Put the broccoli in the pan and keep the heat to a low medium, I use a 2 1/2 - 4, depending how often I check on it.

Shake and stir the broccoli so they won't stick to the bottom and burn!

Using a garlic press, add the garlic just before you remove from the heat so the garlic isn't bitter.

You can also turn the broccoli down to a low or 1 setting once the broccoli is almost finished, and leave the garlic on top for a while and not have to worry about the bitter factor.

Sausage gravy almost finished