Chicken Fried Steak with Garlic Parmesan Crust

Chicken Fried Steak with Garlic Parmesan Crust

Crispy cube steak gets a savory upgrade with a garlic-Parmesan crust and peppery pan gravy.

Total 45 min Makes 4 servings Calories 640/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

Tenderized cube steak is coated in a seasoned flour and Parmesan crust, fried until golden, then served under rich black pepper gravy. The garlic and Parmesan add a savory depth to the classic Southern comfort dish, making it a hearty option for weeknight dinners or a nostalgic weekend meal.

Ingredients

  • 4 cube steaks (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 1/2 cup buttermilk
  • 3 cloves garlic, minced
  • 1 cup vegetable oil, for frying
  • 3 tablespoons all-purpose flour, reserved for gravy
  • 2 cups whole milk
  • 1 teaspoon black pepper, for gravy
  • 1/2 teaspoon salt, for gravy

Method

  1. Pat the cube steaks dry with paper towels and season both sides with salt and black pepper.

  2. In a shallow dish, whisk together the flour, Parmesan cheese, garlic powder, paprika, and cayenne pepper.

  3. In a second shallow dish, whisk together the eggs, buttermilk, and minced garlic.

  4. Dredge each steak in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture, pressing to adhere a thick crust. Set on a wire rack.

  5. Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches 350°F.

  6. Fry the steaks in batches, 2 at a time, for 4 to 5 minutes per side until golden brown and crisp, adjusting heat as needed to prevent burning.

  7. Transfer fried steaks to a clean wire rack set over a baking sheet to keep crisp while frying the remaining steaks.

  8. Pour off all but 3 tablespoons of oil from the skillet, leaving the browned bits behind.

  9. Whisk the reserved 3 tablespoons of flour into the oil and cook, stirring constantly, for 1 minute until golden and fragrant.

  10. Gradually whisk in the whole milk, scraping up any browned bits from the bottom of the skillet.

  11. Simmer the gravy, whisking frequently, for 5 to 7 minutes until thickened. Season with black pepper and salt.

  12. Plate the chicken fried steaks and spoon the black pepper gravy generously over the top before serving.

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    Chicken Fried Steak with Garlic Parmesan Crust

    Tenderized cube steak is coated in a seasoned flour and Parmesan crust, fried until golden, then served under rich black pepper gravy. The garlic and Parmesan add a savory depth to the classic Southern comfort dish, making it a hearty option for weeknight dinners or a nostalgic weekend meal.

    45 min 4 servings 640 cal

    Ingredients

    • 4 cube steaks (about 6 ounces each)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups all-purpose flour
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 2 large eggs
    • 1/2 cup buttermilk
    • 3 cloves garlic, minced
    • 1 cup vegetable oil, for frying
    • 3 tablespoons all-purpose flour, reserved for gravy
    • 2 cups whole milk
    • 1 teaspoon black pepper, for gravy
    • 1/2 teaspoon salt, for gravy

    Method

    1. 1

      Pat the cube steaks dry with paper towels and season both sides with salt and black pepper.

    2. 2

      In a shallow dish, whisk together the flour, Parmesan cheese, garlic powder, paprika, and cayenne pepper.

    3. 3

      In a second shallow dish, whisk together the eggs, buttermilk, and minced garlic.

    4. 4

      Dredge each steak in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture, pressing to adhere a thick crust. Set on a wire rack.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches 350°F.

    6. 6

      Fry the steaks in batches, 2 at a time, for 4 to 5 minutes per side until golden brown and crisp, adjusting heat as needed to prevent burning.

    7. 7

      Transfer fried steaks to a clean wire rack set over a baking sheet to keep crisp while frying the remaining steaks.

    8. 8

      Pour off all but 3 tablespoons of oil from the skillet, leaving the browned bits behind.

    9. 9

      Whisk the reserved 3 tablespoons of flour into the oil and cook, stirring constantly, for 1 minute until golden and fragrant.

    10. 10

      Gradually whisk in the whole milk, scraping up any browned bits from the bottom of the skillet.

    11. 11

      Simmer the gravy, whisking frequently, for 5 to 7 minutes until thickened. Season with black pepper and salt.

    12. 12

      Plate the chicken fried steaks and spoon the black pepper gravy generously over the top before serving.