Steak de bœuf pané frit au poulet, avec sauce

Ingrédients

• 3 lb cube sirloin steaks
• 2 1/2 cup self-rising flour ((or all purpose flour))
• 1/2 cup panko breadcrumbs
• 1 1/2 tsp seasoned salt or creole seasoning
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 tsp cayenne
• 1 cup whole milk
• 2 large eggs
• vegetable oil for frying
• Gravy:
• 1/3 cup all-purpose flour
• 4 Tbsp pan drippings
• 1/2 tsp ground black pepper
• 1/4 tsp seasoned salt
• 1 14.5 oz can beef broth
• 2/3-3/4 cup half and half or cream
• 2 tsp fresh chives (chopped)

Préparation

1. 1

   Cubed Steak: Season the cube steaks on both sides with seasoned salt and black pepper.

2. 2

   In a shallow bowl use a whisk to sift together the self-rising flour, panko breadcrumbs, 1 1/2 tsp seasoned salt, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, smoked paprika and cayenne. Set aside.

3. 3

   In a separate shallow bowl whisk together the milk and eggs.

4. 4

   Dip the steaks into the seasoned flour, then into the egg wash, then back into the seasoned flour.

5. 5

   Have nearby a sheet pan. Place breaded steaks onto the pan repeating until all have been coated in flour. Refrigerate uncovered for 15 minutes or up to 1 hour.

6. 6

   Prepare: Preheat the oven to 225°F and fit an oven safe rack into a baking pan.

7. 7

   Heat 1/2 inch of vegetable oil to 345-350°F in a 12-inch cast iron skillet or similar.

8. 8

   Fry the steak in batches cooking for 3-4 minutes per side until golden brown. (Monitor the level of heat so as not to over-brown.)

9. 9

   Transfer steaks onto a sheet pan fitted with a wire rack and into a 225°F oven to keep warm while you make the gravy.

10. 10

    Gravy: Discard all but 4 Tbsp of the drippings from the skillet.

11. 11

    Add the flour to the drippings stirring constantly over medium heat. Cook until browned, around 1 minute. Add the black pepper and seasoned salt.

12. 12

    Increase the heat to medium high and gradually add the beef broth whisking constantly. To the skillet add the half and half. Bring to a boil. (Thin further with additional half and half to thin as desired.)

13. 13

    Immediately lower the heat to a simmer and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt, if needed. Stir in the chives just before serving.

14. 14

    Remove the steaks from the oven. Serve immediately drizzled with gravy.