Chef-boy-i-be-illinois' Lighter Chicken-fried Steak And Gravy

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/4 cup cornmeal
• 1/4 cup whole wheat flour
• 1/4 cup cornstarch, plus
• 1 tablespoon cornstarch, divided
• 1 teaspoon paprika
• 1 lb cube steak, cut into 4 portions
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons canola oil, divided
• 1 (14 ounce) can reduced-sodium beef broth
• 1 tablespoon water
• 1/4 cup red wine

Recipe

• 1 preheat oven to 350°f coat a baking sheet with cooking spray.
• 2 place all-purpose flour on a large plate. place egg in a shallow dish. whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch, onion and garlic powders and paprika in another shallow dish. season both sides of steak with 1/2 teaspoon each salt and pepper. dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
• 3 heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
• 4 meanwhile, add broth and wine to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. whisk water and the remaining 1 tablespoon cornstarch until smooth. remove the pan from the heat and stir in the cornstarch mixture. return to the heat and cook, stirring, until thickened, 1 to 2 minutes. season with the remaining 1/4 teaspoon salt and pepper. serve the steak topped with the gravy.