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Chicken Fried Flank Steak

Chicken Fried Flank Steak
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
beef flank steaks, tenderized 6 lb. -
A.1. Original Sauce 54 fl oz 1-1/2 qt.
flour 3 lb. 3 qt.
eggs, beaten 96 fl oz 48 each
prepared bechamel sauce, heated 96 oz. 3 qt.
peppercorns, cracked - 1/2 cup
eggs, fried sunny side up 96 oz. 48 each

Directions

FOR each serving: Coat 1 steak thoroughly in 1/4 cup steak sauce. Dredge in 1/2 cup flour, then 2 eggs, then again in flour. Deep fry at 350ºF for about 3 min., turn. Fry another 3 min. or until golden brown.

COMBINE 1/2 cup bechamel and 1 tsp. peppercorns to make gravy. Keep warm.

SERVE the steak with 2 fried eggs and gravy.

Kraft Kitchens Tips

Note
For more flavor, marinate steaks in steak sauce for 1 hour or more before dredging in flour and eggs.
K:61667v01:129869
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Nutritional Information

Nutrition Information

Calories
 970
Total fat
 51 g
Saturated fat
 10 g
Cholesterol
 865 mg
Sodium
 2110 mg
Carbohydrate
 64 g
Dietary fiber
 3 g
Sugars
 9 g
Protein
 58 g
Vitamin A
 25 %DV
Vitamin C
 0 %DV
Calcium
 15 %DV
Iron
 45 %DV