Crispy Chicken-Fried Steak with Black Pepper Cream Gravy

By Sprig Originals ✓ · cooked up in Sprig

All the crunch and comfort of a Sunday-supper chicken-fried steak, built on a pork rind and almond flour crust instead of a flour dredge. The gravy is a proper peppery cream gravy thickened with cream cheese and a pinch of xanthan gum, and a skillet of bacon-braised collards rounds out the plate. Crisp edges, silky gravy, no flour and no starch anywhere.

Ingredients

• 4 beef cube steaks (about 5 oz each)
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 large eggs
• 3 tbsp heavy cream
• 1 cup crushed plain pork rinds
• 3/4 cup blanched almond flour
• 1/3 cup finely grated parmesan
• 1.5 cups avocado oil, for shallow frying

• 2 tbsp unsalted butter
• 1 cup chicken broth
• 3/4 cup heavy cream
• 2 oz cream cheese, cut into cubes
• 1.5 tsp coarsely ground black pepper
• 1/4 tsp kosher salt
• 1/8 tsp xanthan gum

• 4 slices thick-cut bacon, chopped
• 1 lb collard greens, stemmed and cut into ribbons
• 3 cloves garlic, thinly sliced
• 3/4 cup chicken broth
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Start the collards: cook the chopped bacon in a large skillet or Dutch oven over medium heat for 7 to 8 minutes, stirring, until the fat has rendered and the bacon is crisp. Add the sliced garlic and red pepper flakes and cook 30 seconds, just until fragrant.
2. Add the collard ribbons in handfuls, tossing until each addition wilts, then pour in 3/4 cup chicken broth and add 1/2 teaspoon salt. Cover, reduce heat to low, and simmer 20 to 25 minutes until the greens are tender. Stir in the cider vinegar, then keep warm over the lowest heat while you fry.
3. Pat the cube steaks very dry with paper towels. Combine the 1.5 teaspoons salt, 1 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Sprinkle about half of this mixture evenly over both sides of the steaks.
4. Set up a breading station: in a shallow dish, whisk the eggs with 3 tablespoons heavy cream. In a second dish, stir together the crushed pork rinds, almond flour, parmesan, and the remaining spice mixture.
5. Working one at a time, dip each steak in the egg wash, letting the excess drip off, then press firmly into the pork rind mixture on both sides so the crust really adheres. Set the breaded steaks on a rack and let them sit 10 minutes so the coating sets.
6. Pour the avocado oil into a large cast-iron skillet to a depth of about 1/2 inch and heat over medium until it reads 340 to 350°F on a thermometer (a pinch of crumbs should sizzle steadily, not violently). Almond flour browns fast, so do not let it climb past 360°F.
7. Fry two steaks at a time for 2.5 to 3 minutes per side, turning once with tongs, until the crust is deep golden brown and the internal temperature reads 145°F. Transfer to a wire rack set over a sheet pan (not paper towels) to stay crisp. Repeat with the remaining steaks, letting the oil come back to temperature in between.
8. Make the gravy: carefully pour off the frying oil, wipe the skillet, and return it to medium heat. Melt the butter, then whisk in the chicken broth, scraping up any browned bits, and simmer 2 minutes to reduce slightly.
9. Whisk in the heavy cream, cream cheese, 1.5 teaspoons coarse black pepper, and 1/4 teaspoon salt. Simmer 3 to 4 minutes, whisking, until the cream cheese melts smoothly. Sprinkle the xanthan gum over the surface while whisking hard, then simmer 1 minute more until the gravy coats a spoon.
10. Divide the collards among four plates, set a steak alongside, and ladle the hot gravy over the steaks just before serving so the crust stays crunchy. Finish with an extra crack of black pepper.

Chef's tips

Nutrition (per serving, estimated)

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