Chicken Fried Steak

Chicken Fried Steak

If there is one food I can’t say no to besides macaroni and cheese, it is chicken fried steak. I am not sure if you can get much more comforting than a battered and fried cube steak with creamy gravy over the top.  Just when I’m trying to be good, the idea to make chicken-fried steak takes hold in my brain and doesn’t let go until the deed is done. So last week I finally gave in. I made this chicken fried steak. 

But I have a secret to chicken fried steak… First of all, I use pork. Traditionally chicken fried steak uses beef cube steaks. Using pork adds a whole new level of deliciousness. Secondly, I use butter. None of this fry it in oil, oil is for the birds. If you are going to go, go all in.  I have made this recipe many, many times but it is one of those recipes that I never measure. Please forgive me if you need to add a little more of a particular ingredient, I tried my best to quantify what I use. 😉 

Chicken Fried Steak
Serves 4
a traditional dish of fried steak and cream gravy
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. Chicken Fried Steak
  2. 1 1/2 pounds pork steak (you can use loin end chops, shoulder steaks, cutlets, cube steaks, etc.)
  3. 1 cup flour
  4. 2 eggs
  5. 1/4 cup milk
  6. 1 cup breadcrumbs
  7. 1 teaspoon garlic powder
  8. 1 teaspoon paprika
  9. salt and pepper
  10. 2 tablespoons butter (or more if necessary)
  11. Cream Gravy
  12. 4 tablespoons butter
  13. 4 tablespoons flour
  14. 3/4 - 1 cup chicken broth
  15. 1 cup milk
  16. 2 teaspoons Worcestershire sauce
  17. Hot sauce to taste
  18. Black pepper to taste
  1. If you pork steaks are not tenderized, use a meat tenderizer or mallet to pound pork steaks until 1/4" - 1/2" thick.
  2. Preheat oven to 325 degrees.
  3. Pour flour onto plate or into shallow bowl, season with salt and pepper.
  4. Pour breadcrumbs onto separate plate or shallow bowl. If plain, season with salt, pepper, paprika, and garlic powder.
  5. Crack two eggs into a small bowl, add milk, and whisk together.
  6. Dredge the pork steaks (one at a time) in the flour, then the egg/milk mixture, and roll in breadcrumbs. Set aside.
  7. Heat 2 tablespoons of butter in pan over medium high heat. Once the pan is hot, brown the pork steaks in batches on both sides until they are golden brown. Remove the pork chops to a baking sheet. If necessary, add more butter to the pan in between batches.
  8. Place pork steaks in the oven while you prepare the gravy. In the same pan, turn heat to low.
  9. Add more butter if necessary, there should be about 4 tablespoons in the pan. Add 4 tablespoons of flour and whisk together creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy
  10. Slowly add in the chicken broth and milk, whisking constantly. Add the Worcestershire sauce and hot sauce to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Add plenty of black pepper.
  11. Serve the steak alongside mashed potatoes and pour gravy over the entire thing!
Prairie Californian

Jenny Dewey Rohrich




  1. July 8, 2014 / 2:12 pm

    I just purchased some pork steaks and I was wondering what to do with them! Though I’m not sure what kind of cuts these are, lol. I will use a mallet to tenderize. Thanks for sharing, Jenny!

  2. July 9, 2014 / 5:44 am

    I never considered making this recipe with pork! What an awesome idea!

  3. Buzz
    December 13, 2014 / 11:35 am

    we do this often with pork loin–pound 1/2″ chops to 1/4″ and fry–going to try using just butter–thanks