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Chicken-Fried Steak with Sausage Gravy

Source: Now Eat This! by Rocco Dispirito
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Rating: 3.5   Reviews: 8 See Reviews
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  Serves 4
This dish is emblematic of great home-style Southern cooking. Some say its origins are in Europe, where wiener schnitzel was invented--and there are some similarities. The connection ends, though, with the country-style sausage gravy with which we smother our pan-fried cutlets. Europeans serve their version with with a humble (and lean) wedge of lemon. I retain the gravy but lightened it up dramatically--and instead of pan-frying the cutlets in bacon fat as they do in some parts of the South, I choose to bread and bake them.
1 cup whole-wheat flour
2 cups whole-wheat panko breadcrumbs, such as Ian's All-Natural
3 large egg whites
Four 3-ounce portions lean filet mignon, pounded about 1/3 inch thick
Nonstick cooking spray
Salt and freshly ground black pepper
One 6-ounce link hot Italian turkey sausage with casing removed
1 cup low-fat, low-sodium chicken broth
1 tablespoon cornstarch
1/2 cup nonfat Greek yogurt
Chicken-Fried Steak with Sausage Gravy Recipe at
Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil, set it aside.

Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks. Dredge the steaks in flour, shaking off any excess. Dip them into the egg whites to coat. Then dredge the steaks into the panko, coating them evenly.

Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste, and roast them until they are golden brown and crispy, 8 to 10 minutes.

Meanwhile, heat a large nonstick saute pan over high heat. When the pan is hot, add the sausage and stir to break it up. Cook the sausage until it is just done, about 4 minutes.

While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.

Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat.

Stir the yogurt into the gravy. Season it with salt and pepper to taste. Pour the hot gravy over the steaks and serve immediately.

Recipe reprinted by permission of Ballantine Books. All rights reserved.
Date Added: 06/17/2010
Part of These Recipe Collections Find Similar Recipes »
 Chicken-Fried Mains
 Gravy-Smothered Mains
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 317
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 746mg
% Cal. from Fat: 28%
Cholesterol: 85mg
Protein: 32g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: George, WI Reviewed: 10/06/2011
Heart attack on a plate, but worth the risk!
This is really, really good, southern style comfort food. Just make sure you don't have your annual physical scheduled anytime soon!
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