Skinny Chicken Fried Steak is a delicious comfort food meal that you don’t have to feel guilty about. Serve with peas or green beans for a low-fat southern dinner.
Crispy pan-fried cubed steak is covered in a rich country gravy. Chicken Fried Steak is probably my favorite southern food but it is loaded with fat and calories. To make it healthier and reduce the fat and calories, I dredged cubed steak in a fat-free buttermilk and coated it in just a little flour mixed with Montreal steak seasoning. A little of this mixture gets set aside to make the gravy.
The flour coated cubed steak gets pan-fried in just 2 tablespoons of oil. Next a milk gravy gets made from the pan drippings and reserved flour. Instead of using whole milk, I use 1% milk.
You can serve Skinny Chicken Fried Steak over light mashed potatoes if you like or just eat it with green beans or steamed vegetables. This lightened up southern favorite still packs the flavor.
Skinny Chicken Fried Steak
Skinny Chicken Fried Steak with country gravy is a delicious comfort food meal that you don't have to feel guilty about. Serve with peas or green beans for a low-fat southern dinner.
- 4 pieces lean cube steak
- 1/2 cup fat free buttermilk
- 1 cup all-purpose flour
- 1 teaspoon Montreal steak seasoning
- 2 tablespoons olive oil
- 1 1/2 cups 1% milk
- 1/2 teaspoon black pepper
- salt to taste
- 1/4 teaspoon garlic powder
Combine buttermilk and cubed steaks in a shallow bowl, coating steaks well.
In a shallow dish, mix together flour and Montreal seasoning. Scoop out 1 tablespoons and set it aside.
Coat cubed steaks well in flour mixture. Set them on a piece of wax paper for 20 minutes.
Add oil to a large nonstick pan. Heat over medium-high heat. Add cubed steak and cook for about 3 to 5 minutes per side. Remove to a plate.
Sprinkle the reserved 1 tablespoon flour into the pan. Cook 1 minute. Gradually whisk in the milk. Add pepper, salt to taste, and garlic powder. Simmer 2 to 3 minutes
Recipe adapted from Kitchme.com