Chicken Fried Steak

Old-fashioned down-home goodness is guaranteed with this comfort-food dish of ultra-tender beef sauced with cream gravy!

1 lb. beef minute steaks

1/4 tsp. salt 1/4 tsp. pepper

1/4 cup all-purpose flour

2 eggs

1/2 cup Italian-seasoned breadcrumbs

1 Tbs. Cajun seasoning

1/2 cup oil

1/2 cup chopped onion

1 cup lower sodium chicken broth

1/4 cup heavy cream

1/2 tsp. prepared horseradish 1 Tbs. chopped fresh parsley ● With tenderizing side of meat mallet, lightly pound steaks; sprinkle with salt and pepper. Place flour and eggs in separate shallow bowls; lightly beat eggs. In another bowl, mix breadcrumbs and seasoning. Coat steaks in flour; dip into eggs, then coat with breadcrumb mixture. Reserve 1 Tbs. flour.

● In large nonstick skillet, heat oil over medium- high heat. Add steak in batches; cook, turning once, until golden, about 1 minute per side. Drain; cover to keep warm.

● Discard all but 1 Tbs. oil from skillet; heat over medium heat. (If crumbs in skillet have burned, wipe skillet clean and add fresh oil.) Add onion; cook, stirring often, until softened, 5 minutes. Stir in reserved flour; cook, stirring, until mixture bubbles, 1 minute. Stir in broth; bring to boil. Cook, stirring occasionally, until thickened, about 2 minutes. Add cream and horseradish; heat through, 1 minute. Serve with steak; garnish with parsley. Servings: 4. Calories: 475. Protein: 32 g. Fat: 26 g. (8 g. sat.). Chol.: 179 mg. Carbs.: 28 g. Sodium: 1,136 mg. Fiber: 2 g. Sugar: 3 g. Kitchen time: 40 minutes. Total time: 40 minutes.