Paula Deen Lighter Chicken Fried Steak

Paula Deen lighter chicken fried steak turns lean cubed round steak, egg whites and a quick scallion gravy into a crispy skillet dinner in 20 minutes. It's an easy lighter Southern comfort food recipe for weeknight dinner, Sunday dinner or church supper, and it's all made in one nonstick skillet.

Brown each steak a full 3 minutes per side before you touch it, because that is where the crisp crust comes from. Flip them early and the thin flour coating slides off in the pan instead of sticking to the meat.

Paula lightens the classic by dipping the steaks in egg whites instead of whole eggs and cooking them in just 2 teaspoons of oil. The gravy gets its body from a single tablespoon of flour stirred in with softened scallions, so it comes together in the same skillet without any heavy cream.

Paula Deen Lighter Chicken Fried Steak

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Lean cubed steak gets a thin flour coating that crisps up golden in a nonstick skillet. The scallion gravy simmers right in the same pan until it bubbles and turns silky.

Ingredients

• 2 lightly beaten egg whites
  

• 1/4 cup fat-free milk
  

• 1/2 cup plus 1 tablespoon all purpose flour
  

• 3/4 teaspoon Paula Deen House seasoning
  

• 4 teaspoons Vegetable oil
  

• 4 (4 oz) lean cubed round steaks
  

• 6 thinly sliced scallions
  

• 3/4 cup reduced-sodium chicken broth
  

Directions

• Set up the dredge: Whisk the 2 lightly beaten egg whites with 2 tablespoons of the fat-free milk in a shallow dish or pie plate. Then combine 1/2 cup of the flour and 1/2 teaspoon of the House Seasoning on a sheet of wax paper.
• Coat the steaks: Dip each of the 4 cubed round steaks into the egg whites, one at a time. Then press it into the flour mixture so both sides are lightly coated.
• Brown the steaks: Heat 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat. Cook the steaks about 3 minutes per side until browned, then move them to a platter and keep them warm.
• Soften the scallions: Add the remaining 2 teaspoons of oil to the same skillet over medium-high heat. Stir in the 6 sliced scallions and cook about 2 minutes, stirring now and then, until softened.
• Build the gravy: Stir in the remaining 1 tablespoon of flour and cook for 1 minute. Then whisk in the 3/4 cup of chicken broth, the remaining 2 tablespoons of milk and the remaining 1/4 teaspoon of House Seasoning.
• Simmer and serve: Bring the gravy to a simmer and cook, stirring, about 2 minutes until it bubbles and thickens. Divide the steaks among 4 plates and spoon the gravy over the top.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO 11-inch balloon whisk, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whole milk or whole eggs instead of the lighter versions?

You can, and the steak will still cook the same way. Whole eggs give a slightly thicker, richer crust, but it then stops being the lighter version Paula wrote.

Where do I get Paula Deen House Seasoning?

If you can't find it, a mix of salt, black pepper and garlic powder works as a stand-in. Start with the amounts in the recipe and taste the gravy before adding more.

How do I store and reheat leftover chicken fried steak?

Keep the steak and gravy in separate airtight containers in the fridge for up to 3 days. Reheat the steak in a hot skillet so the crust crisps back up, and warm the gravy on the stove with a splash of broth.

Can I make this in a cast iron skillet instead of nonstick?

Yes, a cast iron skillet browns the crust well, but use a little extra oil since the coating can stick. Keep the heat at medium-high and let each steak release on its own before you flip it.

Why did my coating fall off the steak?

The most common cause is flipping too soon or moving the steak around in the pan. Let it sit the full 3 minutes per side, and press the flour on firmly after the egg white dip.