Chicken Fried Steak with Au Poivre Gravy

5 mins
Serves 1
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Directions

  1. 1Tenderize the steak using a meat mallet.
  2. 2Tenderize the steak using a meat mallet.
  3. 3Tenderize the steak using a meat mallet.
  4. 4Prepare three plates: one with flour, one with egg and milk, and one with more flour seasoned with paprika, garlic powder, salt and pepper.
  5. 5Prepare three plates: one with flour, one with egg and milk, and one with more flour seasoned with paprika, garlic powder, salt and pepper.
  6. 6Prepare three plates: one with flour, one with egg and milk, and one with more flour seasoned with paprika, garlic powder, salt and pepper.
  7. 7Grind Sichuan peppercorns in a mortar and pestle.
  8. 8Grind Sichuan peppercorns in a mortar and pestle.
  9. 9Grind Sichuan peppercorns in a mortar and pestle.
  10. 10Finely chop shallots.
  11. 11Finely chop shallots.
  12. 12Finely chop shallots.
  13. 13Heat butter in a pan and saute shallots until softened.
  14. 14Heat butter in a pan and saute shallots until softened.
  15. 15Heat butter in a pan and saute shallots until softened.
  16. 16Add the ground peppercorns and thyme to the pan.
  17. 17Add the ground peppercorns and thyme to the pan.
  18. 18Add the ground peppercorns and thyme to the pan.
  19. 19Stir in flour and cook for a minute.
  20. 20Stir in flour and cook for a minute.
  21. 21Stir in flour and cook for a minute.
  22. 22Deglaze with a shot glass of liquid.
  23. 23Deglaze with a shot glass of liquid.
  24. 24Deglaze with a shot glass of liquid.
  25. 25Cook the sauce until it thickens.
  26. 26Cook the sauce until it thickens.
  27. 27Cook the sauce until it thickens.
  28. 28Dredge the steak in seasoned flour, dip in egg and milk, then dredge again in flour.
  29. 29Dredge the steak in seasoned flour, dip in egg and milk, then dredge again in flour.
  30. 30Dredge the steak in seasoned flour, dip in egg and milk, then dredge again in flour.
  31. 31Deep fry steak in hot oil until golden brown.
  32. 32Deep fry steak in hot oil until golden brown.
  33. 33Deep fry steak in hot oil until golden brown.
  34. 34Drain the steak on a wire rack.
  35. 35Drain the steak on a wire rack.
  36. 36Drain the steak on a wire rack.
  37. 37Stir heavy cream into the sauce.
  38. 38Stir heavy cream into the sauce.
  39. 39Stir heavy cream into the sauce.
  40. 40Place the fried steak and asparagus on a plate, top with the au poivre sauce, and garnish with parsley.
  41. 41Place the fried steak and asparagus on a plate, top with the au poivre sauce, and garnish with parsley.
  42. 42Place the fried steak and asparagus on a plate, top with the au poivre sauce, and garnish with parsley.

Ingredients

  • 1 steak
  • 1 steak
  • 1 steak
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon Sichuan peppercorns
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 small shallots
  • 1 small shallots
  • 1 small shallots
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 4 asparagus
  • 4 asparagus
  • 4 asparagus
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 bowl rice
  • 1 bowl rice
  • 1 bowl rice

Equipment

meat malletplatesbowlmortar and pestleknifefrying pandutch ovenwooden spoonspatulathermometerserving plate