Chicken Fried Steak with Roasted Garlic and White Peppercorn Sauce

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This chicken dish is perfect to serve in the morning or lunch. Pan-fried chicken breast fillets that are crisp on the outside, tender on the inside combined with a special gravy. Served with mixed vegetables and mashed potatoes, a complete meal that would keep you going through the day.


For the fried chicken
• 3 to 4 chicken breast fillets, flattened to 1/8″ thick
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1 1/2 cups flour
• 2 eggs, beaten
• olive oil, for frying

For the sauce
• 2 tablespoons flour
• 1 pork broth cube dissolved in
• 1/2 cup water
• 1 cup evaporated milk
• 1/2 teaspoon salt
• 1 tablespoon coarsely ground peppercorns
• 4 tablespoons all-purpose cream
• 2 tablespoons olive oil
• 2 to 3 tablespoons roasted garlic, mashed (you can roast whole garlic in the oven for 5 minutes or until browned, let it cool and squeeze out from its skin)
•chopped green onions


For the fried chicken
Season chicken breast with salt and pepper. Dredge each chicken breast with flour then dip in egg 2 times.nDrizzle olive oil into the pan. Pan-fry chicken, cook until browned and crisp. Set aside.

For the sauce
Place roasted garlic in a pan with olive oil enough to sauté the garlic, cook until soft and slightly brown. Add in flour and cook while stirring for 30 seconds with browning. Pour the pork stock and evaporated milk. Stir and Simmer for 3 minutes. Add in salt and ground peppercorns. When sauce has slightly thickened, stir in the all-purpose cream and simmer for a few more minutes.

Arrange prepared chicken fillets on a platter and serve it with the sauce. Sprinkle some green onion for garnish, if desired.

* For a healthier method of cooking, you can also bake breaded chicken breast instead of frying. Add it with potato marbles drizzle with olive oil.

Chicken is high in zinc, that helps keep a healthy immune system, building proteins, and helps the cells in your body to communicate by functioning as a neurotransmitter.

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