Chicken Fried Steak with Au Poivre Gravy
Directions
- 1Tenderize the steak using a meat mallet.
- 2Prepare three plates: one with flour, one with egg and milk, and one with more flour seasoned with paprika, garlic powder, salt and pepper.
- 3Grind Sichuan peppercorns in a mortar and pestle.
- 4Finely chop shallots.
- 5Heat butter in a pan and saute shallots until softened.
- 6Add the ground peppercorns and thyme to the pan.
- 7Stir in flour and cook for a minute.
- 8Deglaze with a shot glass of liquid.
- 9Cook the sauce until it thickens.
- 10Dredge the steak in seasoned flour, dip in egg and milk, then dredge again in flour.
- 11Deep fry steak in hot oil until golden brown.
- 12Drain the steak on a wire rack.
- 13Stir heavy cream into the sauce.
- 14Place the fried steak and asparagus on a plate, top with the au poivre sauce, and garnish with parsley.
Ingredients
- 1 steak
- 1 cup flour
- 1 cup milk
- 1 egg
- 1 pinch paprika
- 1 pinch garlic powder
- 2 pinches salt
- 1 pinch black pepper
- 1 tablespoon Sichuan peppercorns
- 1 sprig thyme
- 1 small shallots
- 1 tablespoon butter
- 1 cup oil
- 1 cup heavy cream
- 4 asparagus
- 1 tablespoon parsley
- 1 bowl rice
Equipment
meat malletplatesbowlmortar and pestleknifefrying pandutch ovenwooden spoonspatulathermometerserving plate
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