Since about a month ago, eating better has moved to the top of my list of priorities.  Doctor’s orders.  It turns out you can’t outcook your genes.  My mama’s had Type 2 Diabetes for over a decade now and it has finally found its way into my life.  Buggers.  How do you still love to cook when you can’t eat what you make?  You find a way to make it better!

We’ve been experimenting with lots of new low-carb recipes and while a few have been meh, most have been stellar!

This one in particular is fantastic!  We walk about a mile and half around our neighborhood with a few of our neighbors every day (or as much as we can).  A few walks ago, Carol, who coincidentally was diagnosed with T2D a week before I was, mentioned using pork-rinds as a coating for chicken tenders.  We decided to take it to another level!

The chicken fried steak turned out better than I could have imagined!  Luckily, we had found some tenderized pieces of round on sale at the local Fiesta – something ridiculous like $2.47/lb!

Pork-Rind (Chicarrone) Crusted Chicken Fried Steak

2016-02-23 08:04:55

Yields 4

A low-carb version of a southern comfort favorite!

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Prep Time

15 min

Cook Time

6 min

Prep Time

15 min

Cook Time

6 min

BUY

1. If you can’t find already tenderized round, you can buy 1 lb of cube steak and pound to about ¼ inch thickness
2. 2 cups crushed pork rinds (I used the spicy kind, but I bet a chili lime flavor would be delicious as well)
3. If you use plain, unflavored pork rinds then you’ll need these ingredients for the crust
4. • 2 tsp onion powder
5. • 2 tsp garlic powder
6. • 1 tsp paprika
7. • 2 pinches of cayenne
8. ¼ cup heavy cream
9. 2 eggs
10. ½ cup grated parmesan cheese
11. Kosher salt and freshly ground black pepper
12. Oil for cooking (vegetable oil is fine)

For Gravy

1. 1 ½ cups heavy whipping cream
2. 2 tbsp butter
3. 4 cloves of garlic, minced
4. Fresh parsley, chopped
5. ½ tsp white pepper
6. ½ tsp kosher salt

PREP

1. Sprinkle both sides of your meat with salt and pepper. I let my steaks sit salt n peppered, covered in the fridge overnight for extra seasoning!
2. In a shallow dish, combine the cream and eggs
3. In a larger container, combine the pork rinds and other dry ingredients if your pork rinds were not already seasoned

CUC

1. Heat oil in your skillet (use a nonstick or cast iron) to a med-high to high heat. You’ll need enough to over the steak, but not more than the height of the meat (about ¼ inch deep should be good)
2. Dip your steaks into the egg wash and then coat all sides with the pork rind breading, make sure you cover the surface entirely
3. Place into the hot oil and let fry until crispy. Because the meat was pounded so thinly, it should not need more than 2-3 minutes per side to cook.

For Gravy

1. Heat butter in a small saucepan over medium heat.
2. Add minced garlic, sauté but do not let it burn.
3. Add cream, parsley and salt and pepper, stir until it reaches a boil, then reduce to low and simmer. Gravy will start to thicken.
4. Ladle gravy on top of the chicken fried steak and serve!

Notes

1. *A quick cheat for the gravy which we love in my house . . . you can start with a jar of classic alfredo sauce; Ragu makes a simple and delicious one. Use ¼ cup, along with the other ingredients and add 2 tbsp of parmesan cheese for an extra cheesy kick!
2. We had this with a Cauliflower *Mock Garlic Mashed Potatoes. Recipe can be found on the blog too!

By Cuc Lam

Just Cuc It! https://justcucit.com/