Gluten and Egg Free Chicken Fried Steak

Our take on Chicken Fried Steak, sans gluten and eggs. The crust didn't come out perfectly, but it was perfectly reasonable for a first attempt. 

 

Ingredients

3 beef arm steaks (~1.5 lbs)

Pillsbury Gluten Free Flour

Kikkoman Gluten Free Panko Bread Crumbs 

5 Medium Size Potatoes 

Head of Broccoli 

8 oz Heavy Cream 

Salted Butter  

Assorted Spices 

How to prepare:

Sides:

Mashed Potatoes

1. Wash your potatoes and roughly chop into cubes.
2. Place in large pot and cover with water. 
3. Salt the water you heathen. 
4. Bring to a boil. 
5. Once boiled check for tenderness and drain water. 
6. Add salt, black pepper, butter, and heavy cream to taste. Mash with a potato masher.
7. Keep warm.

Broccoli 

1. In a saucepan, bring water to a boil.
2. Place chopped broccoli in metal colander or steamer basket.
3. Put colander above saucepan.
4. Steam for approximately 30 minutes, turning frequently.
5. Check for desired tenderness. 

Beef:

1. Wash your arm steaks under cool running water.
2. Wrap the meat in plastic wrap.
3. Pound meat with the nearest heavy object. Tenderizers are acceptable. Rolling pins are doubly so. Steaks should have an even thickness, about 1/2 inch thick. 
4. In a large bowl, mix in your flour, black pepper, salt, and cayenne. Mix thoroughly.
5. Coat meat evenly in dredge. 
6. Drizzle oil lightly on the meat to allow the breadcrumbs to stick. 
7. Coat steaks with breadcrumbs. (We had some issues on this step)
8. In a large skillet, heat up about 1 inch of oil until it is lightly smoking.
9. Gently place in your steaks, always away from yourself.
10. Cook for approximately 3 minutes per side.
11. Allow to rest. 

 Afterthoughts

We had some difficulties with this recipe, mostly around getting the breadcrumbs to stick to the meat. Drizzling oil on the meat helped, ending up in an acceptable dish where most of the crust stayed on. The meat was delicious, and the sides were great, but a follow up is in order.  You win this round steak!