Tuesday, July 20, 2010

Rocco Dispirto's Chicken Fried Steak with Sausage Gravy

1 cup whole wheat lour
2 cups whole wheat breadcrumbs
3 large egg whites
4 (3 oz) portions lean filet mignon, pounded thin ( I used thin round steaks)
nonstick cooking spray
salt and pepper to taste
6 oz turkey sausage
1 cup chicken broth
1 tbsp cornstarch
1/2 cup nonfat greek yogurt

Preheat oven to 450 degrees.

Put the flour in a shallow dish, breadcrumbs in another, and the egg whites in another. Dip the steaks in the flour, then the egg, then the bread crumbs. Place the steaks on a greased cookie sheet. Spray steaks with cooking spray and season with salt and pepper. Roast until they are golden brown, and crispy, 8-10 minutes.

Meanwhile, heat a large nonstick pan over high heat. Add the sausage and cook til done.

While sausage is cooking, whisk the chicken broth into the cornstarch in small bowl.

Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (about 2 minutes) remove from heat.

Stir the yogurt into the gravy. Season it with salt and pepper to taste. Pour he hot gravy over the steaks and serve immediately.