Chicken Fried Steak with Roasted Red Pepper Sauce

There is no chicken in chicken fried steak. This venerable southern classic gets its name from the fact that a steak is prepared just like southern fried chicken. I've given it an Italian twist by adding some Italian spices to the flour and bathed it in a roasted red pepper sauce. The crispy fried steak is merely a platform for the sweet roasted red pepper sauce.

Makes 12 small steaks

Chicken Fried Steak Ingredients

1 lb Skirt Steak

Canola Oil

½ C All Purpose Flour

1 tsp Garlic Powder

1 tsp Dried Parsley

¼ tsp Kosher Salt

¼ tsp Cayenne Pepper

5 grinds Black Pepper

1 large egg

2 TBS Milk

Roasted Red Pepper Sauce Ingredients

8 oz Jar Roasted Red Peppers (drained)

1 C Chicken Broth

2 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

1 tsp Dried Parsley

½ tsp Dried Oregano

¼ - ½ tsp Kosher Salt

Ground Black Pepper (to taste)

Hot Sauce (Optional)

Cut the steak into 3 inch pieces and pound each piece until it is ¼ inch thick (you can then cut in half again if you want smaller pieces of chicken fried steak). In a wide bowl, mix the ½ cup flour through the 5 grinds of black pepper. In a separate bowl beat the egg and milk.

Heat 2 inches of oil in a large skillet over high heat until it reaches a temperature of 350°F.Dip each piece of skirt steak into the flour, then into the egg and back again into the flour (see photo). Fry each piece until golden brown (see photo). Place on a wire rack on a cookie sheet in a 200°F oven to keep them warm. Continue frying until all pieces are golden brown.

While the steak is frying place all of the roasted red pepper sauce ingredients into either a blender or food processor and process until smooth. Pour into a small saucepan, bring to a low simmer and cook for 5 minutes.

Pour the roasted red pepper sauce over the chicken fried steak as you are serving it.

To print a copy of this recipe go to Chicken Fried Steak.