Comfort Food Makeover: Chicken Fried Steak

My kitchen has been churning out a steady stream of recipes from my newest cookbook: America's Test Kitchen Comfort Food Makeovers. Full of delicious recipes with 50-75% less fat and calories. What's not to love??? 

Today, I give you:

Chicken Fried Steak

Calories: 993 down to 580, Grams of fat: 65 - down to 20, all thanks to baking, not frying, and a really unique secret ingredient.

For the Steaks:

2            Boneless Strip Steaks, cut in half and pounded 1/2 thick

1 Cup     Panko Bread Crumbs

1/2 Cup  Flour

2 oz        Funyuns (!), crushed

4            Egg Whites, beaten

1 Tb       Canola Oil

1/2 tsp    Cayenne Pepper

1/4 tsp    Salt  

1/4 tsp    Black Pepper

• Preheat Oven to 425 degrees. Spread Panko on baking sheet and toast at 425 until golden.
• Line a baking sheet with foil, place a wire rack on top and spray with cooking oil. 
• Get 3 dishes, flour in one, egg whites in the next, toasted panko, funyun crumbs, oil, cayenne, salt, and pepper.
• Dip steaks in flour, then egg, then panko. Press panko lightly to adhere. 
• Roast steaks until 150-155 degrees, about 10 minutes. Allow to rest 5 minutes before serving.

While the steaks are in the oven make your gravy.

For the Gravy: 

4 oz            Breakfast Turkey Sausage

1 1/2 Cups  Milk, 2%

2 tsp           Cornstarch

Salt & Pepper

• Cook sausage until no longer pink.
• Stir in 1 cup of milk and simmer for 5 minutes.
• To avoid lumps whisk together 1/2 cup milk and cornstarch in a small bowl, then gradually whisk into gravy.
• Simmer for 3 minutes, whisking constantly, until thickened. Season with salt and pepper.  

Beef Tacos, Burritos, Nachos and Tortilla Pizzas

IT'S TACO NIGHT!!! Nothing authentic about it but it's time for some crazy-tasty ground beef in a crispy corn shell with a ton of toppings! You can (AND SHOULD!) double this recipe to feed a crowd or to ensure you have lots of leftovers to make delicious Burritos,Tortilla Pizzas and Nachos!! The flavor far surpasses a packet of taco seasoning and any fast food taco filling. We make this one all the time, it's SO good and easy.

This is yet another recipe from Americas Test Kitchen. They know their stuff, check them out.

I <3 this book.

First, get your spices ready in a small bowl.

2 Tbs      Chili Powder

1 Tsp      Cumin

1 Tsp      Coriander 

1/2 Tsp   Oregano, dried

1/4 Tsp   Cayenne Pepper

1/4 Tsp   Salt

• Next, chop a medium yellow onion while you heat a few teaspoons of vegetable oil in a large skillet. Cook the onion for about 5 minutes, then add 3 cloves of crushed garlic. Cook 1 minute more.
• The skillet should still have some oil in it, if not add a touch more. Add the seasoning and stir for 1 minute. This step really brings out a ton of flavor from the spices, and It's makes your house smell great!
• Add 1 lb of 90% lean ground beef and break it up. If you don't use 90% you'll wind up with orange,  greasy meat.
• While the meat is cooking combine the following in a cup:

1/2 Cup   Chicken Broth, low sodium
1/2 Cup   Tomato Sauce
2 Tsp       Vinegar, preferably cider
1 Tsp       Brown sugar, preferably dark 

• Once the meat is no longer pink add the liquid mixture to the skillet. Stir and let simmer uncovered for at least 10 minutes, until most of the liquid is gone. 

It should look like this

While the meat is simmering you can fry your tortilla shells (I recommend Mission brand extra thin yellow corn tortillas) or warm flour tortillas for burritos:

Then get your favorite toppings ready:

Tomato, Avocado, Onion, Cheddar, Monterey Jack, Sour Cream, Black Beans and the ever present Chipotle Tabasco

You have no idea how hard it was tot take this picture before devouring these!

Seriously. Make these. And invite me over.
Also check out my Enchiladas Verdes and Mexican Meatballs