Spicy Chicken Fried Steak
3 pounds Cube Steak
1-1/2 cup Milk for the egg wash
2 Cups Milk for the Gravy
2 cups Flour
1/2 cup Panko bread crumbs
1/2 cup seasoned bread crumbs
One tube of Bob Evans Hot Sausage
Chipolte pepper with Adobo sauce (Optional)
As much black pepper as you can stand
Make your egg wash by whisking together two eggs and milk. Dip one piece of meat in the egg wash and then give it a dip in the flour/panko/bread crumb mixture followed by another dip in the egg wash followed by a final dip in the flour/panko/bread crumb mixture. Repeat the procedure until all the meat is breaded.
Heat up a skillet and fry up the sausage and set aside when finished reserving the oil to fry the steak in. Add Canola oil to sausage drippings and bring up to approximately 375 degrees. Fry the steak while trying not to overcrowd the pan. Drain the excess oil from them when finished by placing the steaks on paper towels
Now it is time to make your gravy. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add sausage, salt, and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick.
Throw the steaks on a plate, smother the steaks and potatoes with country gravy, and have a decadent chow down.