Chicken-Fried Steak Katsu With Milk Gravy Recipe

Name: Chicken-Fried Steak Katsu With Milk Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken-fried steak katsu; 1/2 pound cube steak (about 1 to 2 steaks, depending on the size); Kosher salt and freshly ground black pepper, to taste; Cayenne pepper, to taste; 2 tablespoons all-purpose flour; 1 egg; 1 tablespoon milk; 1 cup panko breadcrumbs; Vegetable oil, for frying; Mashed potatoes and coleslaw, for serving (optional); Milk gravy; 1 tablespoon flour; 1 cup milk; Kosher salt and freshly ground black pepper; Cayenne pepper, to taste; 1 pinch freshly grated nutmeg

Servings: persons

Chicken-fried steak katsu
1/2 pound cube steak (about 1 to 2 steaks, depending on the size)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
1 cup panko breadcrumbs
Vegetable oil, for frying
Mashed potatoes and coleslaw, for serving (optional)
Milk gravy
1 tablespoon flour
1 cup milk
Kosher salt and freshly ground black pepper
Cayenne pepper, to taste
1 pinch freshly grated nutmeg

1
For the chicken-fried steak katsu: Season both sides of the steak(s) with salt, pepper, and cayenne. Set up three stations for the flour, eggs (whisked with the tablespoon of milk), and panko, seasoning each with salt, pepper, and cayenne. Dip the steaks in the flour, then the eggs, then the panko, ensuring that all sides, nooks, and crannies are well coated.
2
In a cast-iron skillet, heat a shallow layer of vegetable oil to 350u00b0F. Fry steaks in the oil, about 2 minutes per side (the second side may need even less) or until lightly browned. These cook up very quickly, so you can take them out as soon as the panko changes color.
3
For the milk gravy: Remove oil from the pan, leaving behind a tablespoon. Stir in the tablespoon of flour and cook for about a minute. Whisk in the milk; season with salt, pepper, cayenne, and nutmeg; and cook, stirring constantly, until thickened into a lovely gravy.
4
Serve the katsu with mashed potatoes and coleslaw, smothering the plate with milk gravy. Rice is good, too, if you don't want to bother with potatoes.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken-fried steak katsu, 1/2 pound cube steak (about 1 to 2 steaks, depending on the size), Kosher salt and freshly ground black pepper, to taste, Cayenne pepper, to taste, and more.

Yes, Chicken-Fried Steak Katsu With Milk Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Fried Steak Katsu With Milk Gravy

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