Chicken Fried Steak Sandwich with Pasilla Cream Gravy

Chicken Fried Steak Sandwich with Pasilla Cream Gravy

(Published in Chile Pepper Magazine)

Yield: 2 sandwiches * Zest Factor: Mild

 

How every you want to call it-chicken fried or country fried-the results are in: this steak is deliciously! Serve it without gravy as they do at the Dairy-ette or add on with my own pasilla cream gravy to add a little smoke and substance to an already dominant steak.

 

Canola oil for frying

2 rib eye steaks (6 ounces each), fat trimmed

2 eggs

1 tablespoon Tabasco

salt and freshly ground pepper

½ cup flour plus 1 tablespoon extra for the gravy

cayenne pepper

2 tablespoons minced pasilla pepper

¾ cup water

¾ cup half and half

4 slices white Pullman bread, toasted and buttered

option: lettuce and tomato

In a large fry pan over medium high heat, add canola oil to fill the pan by ½ an inch. Take a long sheet of plastic wrap and fold over your steaks to cover on both sides (you are making a paillard- a thinly pounded piece of meat) Once your steaks are wrapped in plastic wrap with room around all edges begin pounding them flat with a small mallet (this is the fun part!). Once your steaks are evenly flat and tenderized season them with salt and pepper.

In a medium-size bowl, whisk eggs with Tabasco and season lightly with salt and pepper.  In another medium-size bowl add your flour and season with salt, pepper and cayenne pepper. Whisk flour mixture to combine and dredge your steaks in flour, pat off excess, and then wash in egg mixture. Dredge steaks once more in flour and pat off excess. By now your oil should be sizzling lightly and you are ready to fry your steaks. Fry your steaks 3 to 4 minutes per side until golden brown and crunchy. Remove your steaks and set on a paper towel lined plate, seasoning once more lightly with salt and pepper.

In your fry pan, remove all but 1 tablespoon of canola saving as much of the drippings as possible. Add 1 tablespoon of flour and mix until a lightly golden roux forms (about 2 minutes). Next add minced pasilla, water and half and half and simmer over medium-low heat for about 4 to 5 minutes stirring constantly. Season gravy generously with freshly ground pepper, cayenne, and a dash of salt. To assemble your sandwiches top two slices of toasted white bread each with a 6 ounce chicken fried steak and cover each with pasilla cream gravy. Top with remaining bread slice (optional to use lettuce and tomato) and enjoy. If you want to go all out go ahead and substitute a buttermilk biscuit for the Pullman bread and just see how southern you can go.

 

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2 thoughts on “Chicken Fried Steak Sandwich with Pasilla Cream Gravy

  1. Pingback: Dairy-Ette « Cooking with Aurora

  2. Pingback: 5 Spice Beef Short Ribs « Cooking with Aurora

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