Chicken-Fried Steak with Sausage Gravy

Ingredients for Chicken-Fried Steak with Sausage Gravy

• 130g whole-wheat flour

• 250g whole-wheat panko breadcrumbs, such as lan's All-Natural

• 3 large egg whites

• Four 90g portions lean filet mignon, pounded about 1/3 inch thick

• Nonstick cooking spray

• Salt and freshly ground black pepper

• One 170g link hot Italian turkey sausage, casing removed

• 240ml low-fat,low-sodium chicken broth

• 1 tablespoon cornflour

• 60g nonfat Greek yoghurt

Preheat the oven to 450˚F. Place a wire rack on a baking sheet lined with foil, and set it aside.

Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks. Dredge the steaks in the flour, shaking off any excess. Dip them in the egg whites to coat. Then dredge the steaks in the panko, coating them evenly.

Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste, and roast until they are golden brown and crispy, 8 to 10 minutes.

Meanwhile, heat a large nonstick saute pan over high heat. When the pan is hot, add the sausage and stir it to break it up. Cook the sausage until it is just done about 4 minutes.

While the sausage is cooking, whisk the chicken broth into the cornflour in a small bowl.

Add the cornflour mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat.

Stir the yoghurt into the gravy. Season it with salt and pepper to taste. Pour the hot gravy over the steaks, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.