Description

This lightened-up take on classic chicken fried steak features lean beef, whole-grain coating, and a creamy yet guilt-free country gravy. With air frying or pan-searing options, this version keeps the crispiness you crave while trimming excess oil and calories. It’s hearty, flavorful, and surprisingly nourishing—a comfort food with a healthy twist.

Ingredients

Scale

For the Steak:

4 lean cube steaks (about 4 oz each)

1 cup whole wheat flour

2 large eggs

1 cup unsweetened almond milk (or low-fat milk)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon sea salt

Olive oil spray (for pan or air fryer)

For the Country Gravy:

2 tablespoons olive oil or light butter

2 tablespoons whole wheat flour

1 ½ cups unsweetened almond milk (or low-fat milk)

½ teaspoon black pepper

¼ teaspoon sea salt

Pinch of nutmeg (optional, for depth)

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Instructions

Prep the dredge station: In one bowl, whisk eggs and almond milk. In another bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
Coat the steaks: Pat cube steaks dry. Dip each one into the egg mixture, then dredge through the seasoned flour until fully coated.
Cook the steaks:
1. Pan-Fry: Heat a nonstick skillet over medium heat. Spray with olive oil. Cook steaks 3–4 minutes per side or until golden brown and internal temp reaches 145°F.
2. Air Fry: Preheat air fryer to 400°F. Spray both sides of the steaks with oil. Cook for 10–12 minutes, flipping halfway.
Make the gravy: In a saucepan over medium heat, whisk olive oil and flour until golden (1–2 minutes). Slowly pour in milk while whisking to avoid lumps. Cook until thickened. Add pepper, salt, and nutmeg.

Serve: Plate steak and drizzle warm gravy over the top. Garnish with chopped parsley if desired.

Notes

For extra crunch, add crushed whole-grain cornflakes to the coating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: Southern-Inspired