Entree: United States – Utah (Rocky Mountain United States) – Utah Chicken Fried Steak

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr 5 min

Ingredients

- 4 cube steaks, approx. 8 oz (225 g) each
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 1/2 cups (180 g) all-purpose flour, for dredging
- 1/2 cup (60 g) all-purpose flour, for gravy roux
- 2 tsp (4 g) garlic powder
- 2 tsp (4 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) whole milk (for egg wash)
- 1 to 1 1/2 cups (240–360 ml) vegetable oil, for frying (enough for 1/4–1/2 in / 6–12 mm depth)
- 2 tbsp (28 g) unsalted butter (for gravy)
- 2 cups (480 ml) whole milk (for gravy)
- 1/2 cup (120 ml) heavy cream (for gravy)
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 2 tbsp (30 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) whole milk (for mashed potatoes)
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and quartered
- Salt and pepper to taste (for potatoes and vegetables)
- 1 lb (450 g) fresh green beans, trimmed
- 2 tbsp (28 g) unsalted butter (for green beans)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) fresh lemon juice (optional, for green beans)
- 2 tbsp (6 g) chopped fresh parsley (for garnish)

Instructions

Short Description:
A hearty, crispy pan-fried cube steak served with a rich, creamy dairy-based gravy and accompanied by buttery mashed potatoes and sautéed green beans for a complete Utah-style main course.

Regional Notes:
This Utah variation highlights the region's high-quality local dairy by finishing the pan gravy with heavy cream and whole milk for extra richness. Compared with generic Southern chicken-fried steak, the gravy here is creamier and the meal is commonly plated with mashed potatoes and a simple vegetable to form a full entree.

1. Place quartered potatoes in a large pot, cover with cold water and 1 tsp kosher salt, bring to a boil over high heat and simmer until fork-tender, about 15–20 minutes.
2. Meanwhile, set up a dredging station: whisk 1 1/2 cups (180 g) flour with 2 tsp garlic powder, 2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne (if using), 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish. In a second shallow bowl whisk eggs with 1/2 cup (120 ml) whole milk.
3. Pat cube steaks dry and season both sides with the remaining 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each steak in the seasoned flour, shake off excess, dip in egg wash, then press into the flour again for a double-coated crust. Place on a wire rack and rest 10 minutes to help the crust adhere.
4. Heat vegetable oil in a heavy 12-inch (30 cm) skillet over medium-high heat until registers 350°F (175°C) on a deep-fry thermometer or small breadcrumb sizzles and browns in ~10 seconds. Add steaks (work in batches if necessary) and fry until golden brown, about 3–4 minutes per side for 1/2–3/4-inch (12–18 mm) steaks. Adjust time for thickness. Transfer cooked steaks to a wire rack set over a sheet pan to drain and stay crisp.
5. After the final steaks are removed, pour off excess oil leaving about 2 tbsp (30 ml) of fat and any browned bits in the skillet. Reduce heat to medium and add 2 tbsp (28 g) unsalted butter; when melted whisk in 1/2 cup (60 g) flour and cook 1–2 minutes to form a light roux, stirring to avoid burning.
6. Slowly whisk in 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream, scraping browned bits from the pan. Bring to a gentle simmer and cook, whisking, until the gravy thickens to a creamy consistency, about 5–7 minutes. Stir in 1 tsp Worcestershire sauce (if using) and taste; season with additional kosher salt and black pepper as needed. Keep warm on very low heat.
7. While gravy thickens, drain potatoes and return to the pot over low heat for 1 minute to dry. Mash with 2 tbsp (30 g) unsalted butter and 1/2 cup (120 ml) whole milk until smooth and creamy; season with salt and pepper to taste and cover to keep warm.
8. Bring a medium pot of salted water to a boil and blanch green beans 3–4 minutes until bright green and crisp-tender; drain and plunge into ice water to stop cooking, then drain again.
9. In a 10-inch (25 cm) skillet over medium heat, melt 2 tbsp (28 g) unsalted butter and add minced garlic; cook 30 seconds until fragrant. Add blanched green beans and sauté 2–3 minutes until heated through and lightly blistered. Finish with 1 tbsp (15 ml) lemon juice if using, and season with salt and pepper.
10. To serve, divide mashed potatoes among 4 plates, place a chicken-fried steak beside or atop the potatoes, ladle generous creamy gravy over each steak (and a little on the potatoes), add a portion of sautéed green beans, and sprinkle with chopped parsley. Serve immediately.