Chicken-Fried Steak With Carrot Slaw

chicken-fried-steak-carrot-slaw
Photo by Paul Sirisalee
Chicken-Fried Steak With Carrot Slaw 2.8 26 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 607 calories
    • Fat 34 g
    • Sat Fat 6 g
    • Cholesterol 76 mg
    • Sodium 487 mg
    • Protein 40 g
    • Carbohydrate 34 g
    • Sugar 6 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 123 mg

Pound each piece of steak to a 1/2-inch thickness. Season with ½ teaspoon each salt and pepper.

Dip the steak first in the buttermilk, then the flour. Fry the steak in two batches in the oil in a large nonstick skillet over medium heat until golden, 2 to 3 minutes per side.

In a medium bowl, combine the carrots, mayonnaise, lemon juice, and dill.

Ingredients

  1. Check 1 1/2 pound sirloin steak (1 inch thick), cut into 4 pieces
  2. Check kosher salt and black pepper
  3. Check 1 cup buttermilk
  4. Check 1 cup flour
  5. Check 1/4 cup canola oil
  6. Check 4 carrots, grated
  7. Check 1/4 cup mayonnaise
  8. Check 1 tablespoon lemon juice
  9. Check 1 tablespoon dill, chopped
  10. Check lemon wedges, for serving

Directions

  1. Pound each piece of steak to a 1/2-inch thickness. Season with ½ teaspoon each salt and pepper.
  2. Dip the steak first in the buttermilk, then the flour. Fry the steak in two batches in the oil in a large nonstick skillet over medium heat until golden, 2 to 3 minutes per side.
  3. In a medium bowl, combine the carrots, mayonnaise, lemon juice, and dill.
  4. Serve the carrot slaw with the steak and lemon wedges.