We’re serving up this warm and comforting Chicken Fried Steak with a side of Keto-friendly mashed cauliflower and sausage breakfast gravy and we’re loving every bite! This is already high in protein and healthy fats, but amp it up even more with a fried egg and side of sliced avocado.
Prep Time: 30 minutes
Cooking Time: 15 minutes
1 large egg
½ cup heavy whipping cream
1 cup of almond flour
½ cup finely grated parmesan cheese
1 teaspoon sea salt
½ teaspoon black pepper
2 scoops of keto-friendly collagen powder
4 tablespoons butter
1 pound of cube steaks, cut into 4 steaks
Crack egg into a shallow bowl and whisk well with heavy whipping cream.
Add almond flour, parmesan cheese, sea salt and black pepper to another shallow bowl and stir well together.
Add butter to a cast-iron skillet and bring to medium-low heat.
Carefully coat a piece of cube steak in the egg and cream mixture until it is all covered and then transfer it to the almond flour mixture and coat both sides with it until it is all covered.
Place in the hot skillet and once it hits the pan, do not move it while it cooks so that the breading does not get scraped off.
Carefully flip it after about 3 minutes, then finish cooking on its other side for another 3 minutes.
Turn off the heat and carefully transfer it to a plate with a spatula, aiming to get all of the almond flour breading off and intact with the cube steak.
Serve hot with an optional Keto mashed cauliflower and Keto sausage breakfast gravy and fresh parsley, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 3