- 1 lb cube steak, cut into 4 pieces (I used chuck steak) and pounded to 1/4 inch thick
- Sea salt and black pepper
- 1/4 cup heavy cream
- 2 large eggs
- 1 1/2 cups crushed pork rinds
- 1/2 cup parmesan cheese, grated
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- Pinch cayenne
- Oil for cooking (I used a combination of butter and light olive oil)
Sprinkle the cube steaks with salt and pepper on both sides.
In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.
Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.
In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.
Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.
Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.
- 2 tbsp butter
- 12 oz pork breakfast sausage
- 2/3 cup onion, dices (I skipped the onion for a lower carb count)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 tbsp fresh parsley, chopped
- 1/2 tsp sea salt
Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.
Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.
Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.
Pour over chicken fried steak.
From: http://alldayidreamaboutfood.com/2015/07/low-carb-grain-free-chicken-fried-steak.html