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Ketogenic Chicken Fried Steak

By Dr. Eric Berg DC

Use pork rinds as a breading substitute for this delicious Chicken Fried Steak recipe!

Ketogenic Chicken Fried Steak

TOTAL TIME: 1 hour

SERVES: 1 (you will have leftover gravy)

INGREDIENTS:

For Chicken Fried Steak:

Cube Steak - 3 oz

Pork Rinds - 2 cups

Eggs - 2 large

Coconut Flour - about ½ cup

For Gravy:

Oil from Frying Oil - save about 1/2 cup

Butter - 1 tablespoon

Heavy Cream - 1 cup

Xanthan Gum - about 1/2 tablespoon

 

DIRECTIONS:

In a blender or food processor, grind pork rinds.

Set up your breading station: coconut flour, beaten eggs, ground pork rinds

First, dip the steak in the coconut flour.

Next, dip the steak in the egg mixture.

Dip the steak in the pork rinds.  Make sure that with each step, you are fully coating the steak.

In a pan, add about 2 cups of oil.  Bring the oil up to 350 degrees over medium heat.  The temperature of the oil is very important. A meat thermometer would be very helpful.

Once the oil is up to 350 degrees, gently drop the breaded steak into the oil (away from you, so that you don’t splash hot oil at yourself).

Cook on each side for 4-5 minutes.  The outside should be crispy and golden.  The inside should be fully cooked.

For Gravy:

Save about 1/2 cup of the oil that you fried the chicken fried steak in.

Add butter.  Melt down. 

Add heavy cream.

Stir.  Add xanthan gum.  You might need to add more xanthan gum, but be careful not to add too much. 

Run thru a heat safe blender for perfect consistency.

Serve with collard greens!  Enjoy!

 

 

 

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