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Chicken-Fried Steak with Gravy


This delicious take on the Southern classic is perfect when you need some hearty fried comfort food smothered in rich gravy.

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  • 1 pound beef top round steak, cut 1/2 inch thick
  • 3/4 cup fine dry bread crumbs
  • 1 1/2 teaspoons snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 beaten egg
  • 1 teaspoon milk
  • 2 tablespoons cooking oil
  • 1 small onion, sliced and separated into rings
  • 2 tablespoons all-purpose flour
  • 1 1/3 cups milk


Servings 4
Preparation time 10mins
Cooking time 65mins
Adapted from


Step 1

Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness.

In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.

In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.

For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1 1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat.

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Chicken Fried Steak with Milk Gravy, adapted from the Pioneer Woman Hawaiian Marinated Steak