Skip to content

Food & Recipes

Font Size

Chicken Fried Steak

Chicken Fried Steak
This Recipe Is:

WebMD Recipe from

Can you really make a chicken-fried steak that isn’t loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won’t miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.

Prep: 35 minutes | Total Time: 35 minutes
  • 1/4 cup
    all-purpose flour
  • 2 large
    egg whites, lightly beaten
  • 1/4 cup
  • 1/4 cup
    whole-wheat flour
  • 1/4 cup
    cornstarch, plus 1 tablespoon cornstarch, divided
  • 1 teaspoon
  • 1 pound
    cube steak, cut into 4 portions
  • 3/4 teaspoon
    kosher salt, divided
  • 1/2 teaspoon
    freshly ground pepper
  • 2 tablespoons
    canola oil, divided
  • 1 14-ounce can
    reduced-sodium beef broth
  • 1 tablespoon
  • 1/4 cup
    half and half
  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
  4. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.


Nutritional Information

Makes: 4 servings
  • Calories322
  • Fat13 g
    • Saturated fat3 g
  • Cholesterol76 mg
  • Carbohydrates18 g
    • Dietary fiber1 g
  • Protein32 g
  • Sodium473 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.