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Categories:
chicken kosher salt cayenne pepper flour egg milk breadcrumbs vegetable oil potatoes milk gravy flour milk kosher salt cayenne pepper nutmeg
Viewed: 32 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- In a cast-iron skillet, heat a shallow layer of vegetable oil to 350°F. 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.
- 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.
- 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.
