Einkorn Chicken Fried Steak with Peppery Pan Gravy
A hearty comfort food classic featuring tender cube steaks coated in seasoned whole wheat einkorn flour breading and fried to golden perfection. The crispy coating locks in juices while providing satisfying crunch. Accompanied by rich, peppery pan gravy made from the flavorful drippings, this dish delivers restaurant-quality results at home. Perfect for family dinners or weekend indulgences when you crave soul-warming comfort food. The einkorn flour adds a subtle nutty flavor and creates an exceptionally crispy coating that sets this version apart from typical preparations.
Ingredients
- ½ cup cornstarch
- 2 large eggs
- ½ cup milk
- 1 cup plus 4 Tbsp whole wheat einkorn flourall-purpose flour1:1gluten-freeadds gluten
Works well but loses nutty flavor
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 ½ lbs cube steak, cut into 6 piecesround steak1:1texture
Pound to tenderize before use
- ½ cup coconut oil
- ½ cup beef stock
- 2 cups milk
- ½ tsp paprika
- ½ tsp red pepper flakes
Instructions
- 1
Set up breading station using three pie plates with cornstarch, beaten eggs with milk, and seasoned flour mixture
- 2
Bread each piece of cube steak by coating in cornstarch, then egg mixture, then flour, pressing flour into meat
- 3
Place breaded steaks on rack over baking sheet and refrigerate for 10 minutes
- 4
Preheat oven to lowest setting with clean rack over baking sheet inside
- 5
Heat coconut oil in large skillet over medium high heat
- 6
Fry steaks 3-4 minutes per side, cooking only 2-3 pieces at a time to avoid crowding
- 7
Transfer finished steaks to rack in oven to keep warm
- 8
Pour off fat from pan into measuring cup, return 1/4 cup to pan
- 9
Reduce heat to medium and sprinkle remaining flour over fat, stirring until no white remains
- 10
Cook flour mixture for 2 minutes
- 11
Add beef stock and scrape up brown bits, then whisk in milk
- 12
Add paprika and red pepper flakes, cook for 4 minutes until gravy coats back of spoon
- 13
Taste and adjust seasoning as needed
- 14
Serve with mashed potatoes and vegetables
Tips
Rest breaded steaks in refrigerator for 10 minutes to help coating adhere better during frying and prevent it from falling off.
Don't overcrowd the pan when frying - cook only 2-3 steaks at a time to maintain oil temperature and ensure even browning.
Save time by using the flour from breading for the gravy if it's not soggy, otherwise use fresh flour for better texture.
Good to Know
Refrigerate leftovers for up to 3 days. Store steaks and gravy separately.
Can bread steaks up to 4 hours ahead and refrigerate covered.
Serve immediately while steaks are crispy, with mashed potatoes and vegetables.
Common Mistakes
Don't skip resting period to avoid coating falling off during frying
Avoid overcrowding pan to prevent steaks from steaming instead of frying
Don't rush gravy cooking to avoid lumpy texture
Substitutions
Gluten-Free Swaps
Works well but loses nutty flavor
General Alternatives
Pound to tenderize before use
FAQ
Can I use regular flour instead of einkorn flour?
Yes, substitute all-purpose flour in equal amounts. The coating will be just as crispy but you'll lose the nutty flavor that einkorn provides.
What if my gravy turns out lumpy?
Whisk vigorously while adding liquids gradually. If lumps form, strain the gravy through a fine mesh sieve or use an immersion blender to smooth it out.
How long will leftovers keep in the refrigerator?
Store steaks and gravy separately for up to 3 days. Reheat steaks in a 350°F oven to maintain crispiness rather than microwaving.