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1
For the Salisbury steak: Combine ground meat with onions, garlic, salt, pepper, parsley, red wine, and Worcestershire sauce in a large bowl.
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2
Use your hands to mix in beaten eggs, then mix in the panko crumbs.
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3
Mixture should be wet, but should form patties when pressed.
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4
Roll 1/3 cup of the mixture into a tight ball, then press it into a patty and place on a plate.
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5
Repeat with remaining meat mixture, placing squares of waxed paper in between patties.
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6
Place in refrigerator while you prep the remaining ingredients.
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7
For batter: Whisk eggs in a wide bowl.
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8
Whisk in half-and-half.
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9
In a separate wide bowl, combine flour and seasoning salt.
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10
Set aside.
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11
Preheat the oil in a deep fryer to 375 F.
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12
For gravy: Heat 1/4 cup butter in a large skillet over medium heat.
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13
Add sliced onions and saute for 5 minutes, until softened.
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14
Add sliced mushrooms and continue to saute for 8-10 minutes more, until mushrooms are soft.
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15
Remove mixture from skillet and set aside.
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16
When fryer is ready, remove patties from refrigerator.
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17
Place one patty in to the flour mixture and pat to cover.
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18
Then place the patty in the egg mixture, then back into flour mixture.
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19
Repeat dredging once morefirst in the egg and ending with flour coating.
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20
Brush off excess flour and place patty into the fryer basket.
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21
Lower the basket into the oil and cook patty for about 6 minutes, until batter is golden brown.
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22
Remove patty from basket and set on a paper towel lined plate.
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23
Cover with a separate plate to keep warm while remaining patties are cooking (coat them in the batter and fry each, one at a time).
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24
While patties cook, finish gravy.
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25
Heat remaining 1/4 cup butter in the large skillet over medium heat.
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26
Whisk in flour, stirring up all brown bits leftover from cooking onions and mushrooms.
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27
Continue to whisk until a sand-like paste is formed.
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28
Add milk, whisking constantly until a smooth paste is formed.
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29
Whisk in broth, 1/2 cup at a time, making sure that the mixture is evenly combined prior to adding more.
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30
When all broth is added, liberally add fresh ground pepper to taste, then stir in the sauteed mushrooms and onions.
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31
Reduce heat to low, whisking frequently to keep smooth.
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32
To serve: ladle gravy over each chicken-fried Salisbury steak and enjoy!
