(Slightly Lightened Up) Chicken Fried Steak

#1 This is a big boy meal.

#2 It is delicious.

#3 This will be my go-to batter for “chicken frying” stuff. So good!

Chicken Fried Steak
Serves 4
By Just the Tip / Inspired by Eating Well

Here’s what I used:

• 2 large egg whites, beaten until frothy
• 1/4 cup corn meal
• 1/2 cup whole wheat flour, divided
• 1/4 cup plus 1 tbsp cornstarch, divided
• 1 tsp paprika
• 1 pound cube steak, cut into 4 portions
• 2 tbsp canola oil, divided
• 2 cups reduced-sodium beef broth
• 1/4 cup half and half (or milk)

Here’s what I did:

1. Preheat oven to 350.  Coat a baking sheet with cooking spray and place a cooling rack on top of the baking sheet.
2. Line up 3 shallow dishes. In the left one, place 1/4 cup flour. In the middle, crack the egg whites. In the right dish, whisk the corn meal, the remaining flour, 1/4 cup cornstarch and paprika.
3. Season both sides of steak with salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
4. Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat. Add 2 pieces of the steak and cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the cooling rack and repeat with the remaining and steak. Transfer the baking sheet and cooling rack to the oven and bake until cooked through, about 10 minutes.
5. Meanwhile, whisk broth and the remaining tbsp of cornstarch together in a bowl. Add the broth to the saute pan and bring to a boil over medium-high heat, stirring occasionally, until thickened, 3 to 5 minutes.  Stir in half and half and season salt and pepper. Serve the steak topped with the gravy.