Chicken-Fried Steak

Recipes posted a year ago:

• Pot Roast with Sweet Potatoes
• Parmesan Breaded Pork Chops
• Lemon-Parmesan Asparagus
• Mint Vinaigrette

This is one of those great comfort foods which is most likely found on any typical American menu in the U.S.  I have this vision of a couple, back in the day, driving down Route 66 and stopping at a diner in the middle of nowhere where they can expect to find this listed at the top of the menu.

Interestingly, it has nothing to do with chicken.  It is also called pan-fried steak, which seems a bit more fitting I suppose, but doesn’t leave much to the imagination (um, how did they get “steak” from a “chicken”?).  I did forego the gravy for this particular meal.  I opted with a nice side of sauteed mushrooms (if you have not tried this, I highly suggest cooking some up, seriously, do it now. You will not regret it).

Gather Up:

• 1-1/2 to 2 pounds of cube steak
• 1/4 to 1/2 coconut oil, divided
• 2 eggs
• 1 to 1-1/2 cups almond flour
• 1 tablespoon arrowroot powder
• 1 tablespoon Old Bay seasoning
• 1 tablespoon of black pepper (not shown)

Mix the almond flour, arrowroot powder, black pepper, and Old Bay into a plastic bag.   Whip the eggs up in a bowl.  Heat 1/4 cup of the coconut oil in a pan on med-low to med heat.  Dip a piece of cube steak into the egg mixture and coat.  Once coated, drop the steak into the bag of dry ingredients and give a couple of shakes to coat the steak.  Drop the steak into the pan.

Let the meat cook on one side for a few minutes before flipping.  If you flip too much, the coating will come off, so make sure it is getting a good chance to cook on each side.  You may need to add more coconut oil to the pan as you go.  You may also need to add another egg or dry mixture depending on how much meat you have.  Dig in!