Panko Chicken-Fried Steak Katsu With Milk Gravy

This was a real winner.  We love fried meats and gravies around here.  Below is the original recipe, but here are some modifications I made while cooking it the first time:

The kids aren't huge fans of cayenne, so we went light on that and relied more on paprika and Cajun seasonings (I actually used some packets of Cajun Sparkle I had around the house, which worked really well).

I'd make sure to drain the steak of a paper towel after frying, but it's possible I just used too much oil.

When making the gravy, I added butter to the fats.  I also made much more than what it says below - at least double but probably more.  We love lots of gravy.

Panko Chicken-Fried Steak Katsu With Milk Gravy

Ingredients

Chicken-fried steak katsu

1/2 pound cube steak (about 1 to 2 steaks, depending on the size)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
1 cup panko breadcrumbs
Vegetable oil, for frying

Milk gravy

1 tablespoon flour
1 cup milk
Kosher salt and freshly ground black pepper
Cayenne pepper, to taste
1 pinch freshly grated nutmeg

Mashed potatoes and coleslaw, for serving (optional)

Directions

For the chicken-fried steak katsu: Season both sides of the steak(s) with salt, pepper, and cayenne. Set up three stations for the flour, eggs (whisked with the tablespoon of milk), and panko, seasoning each with salt, pepper, and cayenne. Dip the steaks in the flour, then the eggs, then the panko, ensuring that all sides, nooks, and crannies are well coated.

In a cast-iron skillet, heat a shallow layer of vegetable oil to 350°F. Fry steaks in the oil, about 2 minutes per side (the second side may need even less) or until lightly browned. These cook up very quickly, so you can take them out as soon as the panko changes color.

For the milk gravy: Remove oil from the pan, leaving behind a tablespoon. Stir in the tablespoon of flour and cook for about a minute. Whisk in the milk; season with salt, pepper, cayenne, and nutmeg; and cook, stirring constantly, until thickened into a lovely gravy.

Serve the katsu with mashed potatoes and coleslaw, smothering the plate with milk gravy. Rice is good, too, if you don't want to bother with potatoes.

Original link:

https://food52.com/recipes/80830-chicken-fried-steak-katsu-with-milk-gravy

Egg Roll Noodle Bowl

This one comes together really easily, especially if you get pre-chopped carrots and cabbage. Aside from maybe needing a little more soy sauce, the quantities are just about right. It looks like it's going to come out wrong for most of the recipe, but just trust the process.

Egg Roll Noodle Bowl

Ingredients

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Directions

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.

Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.





Original link:

https://www.tasteofhome.com/recipes/egg-roll-noodle-bowl/