I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! We know our chicken fried anything in Texas and these are amazing!
Just like a requirement in chicken fried steak, I used cubed pork steaks. They really are a good buy right now because beef is so expensive. As of today the tenderized pork steak is $1.35 a pound and the beef cubed steak was $5.64 a pound. Big difference.
I served these with my smashed potatoes and of course the cream gravy and it all just worked together so well. Just look how yummy these potatoes look. They are just like eating a loaded baked potato.
Here’s the link for the Smashed Potatoes: https://the2spoons.com/delicious-smashed-potatoes/.
I also served them with Okra and Tomatoes. If you’re making Southern food you might as well throw in some okra! So good! Here’s the link for the okra: https://the2spoons.com/best-okra-and-fresh-summer-tomatoes/.
the best – chicken fried pork steak with cream gravy.
I like to fry these in a cast iron skillet. I have cast iron skillets that were my mother’s, and you know after they are seasoned, it’s like frying in a non stick pan. Here’s a link for a Lodge cast iron skillet if you are just starting to buy them. https://amzn.to/2ZIYZmh.
Can’t wait for you to try this recipe!
Chicken Fried Pork Steaks
Ingredients
- 4 pork steak cutlets
- 2 1/2 cups flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- pinch of cayenne pepper (optional)
- 3 eggs, beaten
- oil for frying
For the Cream Gravy
- 2-3 tbsp oil
- 2 tbsp flour
- 1 1/2 cups milk
- salt and pepper to taste
Instructions
- Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
- Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
- Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
- Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.