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!
- If you can’t find already tenderized round, you can buy 1 lb of cube steak and pound to about ¼ inch thickness
- 2 cups crushed pork rinds (I used the spicy kind, but I bet a chili lime flavor would be delicious as well)
- If you use plain, unflavored pork rinds then you’ll need these ingredients for the crust
- • 2 tsp onion powder
- • 2 tsp garlic powder
- • 1 tsp paprika
- • 2 pinches of cayenne
- ¼ cup heavy cream
- 2 eggs
- ½ cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Oil for cooking (vegetable oil is fine)
- 1 ½ cups heavy whipping cream
- 2 tbsp butter
- 4 cloves of garlic, minced
- Fresh parsley, chopped
- ½ tsp white pepper
- ½ tsp kosher salt
- 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!
- In a shallow dish, combine the cream and eggs
- In a larger container, combine the pork rinds and other dry ingredients if your pork rinds were not already seasoned
- 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)
- Dip your steaks into the egg wash and then coat all sides with the pork rind breading, make sure you cover the surface entirely
- 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.
- Heat butter in a small saucepan over medium heat.
- Add minced garlic, sauté but do not let it burn.
- Add cream, parsley and salt and pepper, stir until it reaches a boil, then reduce to low and simmer. Gravy will start to thicken.
- Ladle gravy on top of the chicken fried steak and serve!
- *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!
- We had this with a Cauliflower *Mock Garlic Mashed Potatoes. Recipe can be found on the blog too!
5 thoughts on “Low-Carb CUCing! Chicarrone-crusted Chicken Fried Steak”
Gonna try this tomorrow… Looks like a goody
Hi Misty! How did it go?
I just made this, minus the gravy. I used spicy pork rinds and it was excellent. I had bacon grease so I used that to fry it in. I made Alfredo zucchini noodles on the side. Best keto dinner I have had yet!
Trying this tonight! I’ll let you know how it goes!!
There is also a meat cuber named “Fast Cutlet Maker V2” that crush the flesh and form a nice cube pattern on it. It’s mostly popular among polish people.