Chef Boy I Be Illinois Lighter Chicken Fried Steak And Gravy

Taking inspiration from eating well magazine, i've lightened my chicken-fried steak recipe. it's still got all the flavor of the original i think. the coating is crispy and flavorful and the gravy, while not a cream gravy typically served with this, is very rich. serve this with some cheesy grits to top with the gravy and a side of greens and you've got a real comfort meal!!

Steps

Preheat oven to 350f coat a baking sheet with cooking spray.

Place all-purpose flour on a large plate.

Place egg in a shallow dish.

Whisk cornmeal , whole-wheat flour , 1 / 4 cup cornstarch , onion and garlic powders and paprika in another shallow dish.

Season both sides of steak with 1 / 2 teaspoon each salt and pepper.

Dredge the steak in the flour , shaking off excess.

Dip in the egg whites , then dredge in the cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Reduce heat to medium and add 2 pieces of the steak.

Cook until browned on both sides , turning once , 3 to 5 minutes total.

Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak.

Transfer the baking sheet to the oven and bake until cooked through , about 10 minutes.

Meanwhile , add broth and wine to the pan and boil over medium-high heat , stirring occasionally , until reduced to about 1 cup , 3 to 5 minutes',.

Ingredients

all-purpose flour, egg, cornmeal, whole wheat flour, cornstarch, paprika, cube steak, kosher salt, fresh ground pepper, garlic powder, onion powder, canola oil, reduced-sodium beef broth, water, red wine