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Chicken-Fried Steak Biscuit with A.1. Gravy

Chicken-Fried Steak Biscuit with A.1. Gravy
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
A.1. Gravy
bechamel sauce 27 fl oz 3 cups
A.1. Thick & Hearty Steak Sauce 4.5 fl oz 1/2 cup
Chicken-Fried Steak
beef cube steaks, cut into 1.5-oz. pieces 2.25 lb. 24 pieces
salt - 1-1/2 tsp.
ground black pepper - 1-1/2 tsp.
buttermilk 24 fl oz 3 cups
flour 14 oz. 3 cups
Assembly
vegetable oil 4 fl oz 1/2 cup
eggs 40.8 fl oz 24 each
biscuits (3 inch), split 3.75 lb. 24 each
KRAFT Pasteurized Process American Cheese Slices, cut in half 1 lb. 24 slices

Directions

A.1. Gravy: Cook ingredients in saucepan on medium heat until heated through. Keep warm.

CHICKEN-FRIED Steak: Pound steak pieces to 1/4-inch thickness; season with salt and pepper. Place in non-reactive container. Pour buttermilk over steak; stir to evenly coat all pieces. Refrigerate 1 hour.

REMOVE steaks from buttermilk; reserve buttermilk. Dredge steaks in flour, then return to buttermilk, turning to evenly coat both sides of each. Dredge in flour again; gently shake off excess flour.

ADD to 350ºF oil in deep fryer; cook until lightly browned and done.

FOR each serving: Heat 1 tsp. oil in small skillet on medium heat. Add egg; cook over hard. Place on bottom half of biscuit; top with 1/2 cheese slice and top of biscuit, cut-side up. Cover with second 1/2 of cheese slice, 1 Chicken-Fried Steak and 2 Tbsp. A.1. Gravy.

Kraft Kitchens Tips

Substitute
Prepare using A.1. Original Sauce.
K:62389v01:136876
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Nutritional Information

Nutrition Information

Calories
 500
Total fat
 25 g
Saturated fat
 9 g
Cholesterol
 225 mg
Sodium
 2030 mg
Carbohydrate
 46 g
Dietary fiber
 1 g
Sugars
 6 g
Protein
 24 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 30 %DV
Iron
 20 %DV