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Chicken Fried Steak

Chicken Fried Steak

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The Knorr Chicken Stock Pot is mixed with olive oil to form a paste that’s rubbed over the tenderized chicken fillets. The chicken is then breaded, seasoned and fried quickly to give the perfect chicken fried steak. Quick, easy and tasty.

Feeds
4People
Preparation time
25Min.
Difficulty
easy

Ingredients

ungrouped
4 skinless, boneless chicken breast
15 ml olive oil
1 Knorr chicken stock pot
200 ml low fat milk
3 eggs, lightly beaten
500 g plain flour
5 ml Robertsons freshly ground Black Pepper
5 ml Robertsons cayenne Pepper
5 ml Robertsons paprika
45 ml vegetable oil

Preparation method

ungrouped
Flatten out the chicken breasts to about 2cm in thickness.
Heat the oil in a small frying pan. Add the KNORR Chicken Stock Pot and stir on gentle heat for 2 minutes until the stock melts. Remove from heat and leave to cool for 15 minutes. Rub the melted stock paste into the chicken on all sides.
In a separate bowl, whisk together the eggs and milk. Set aside.
In a new bowl mix together the flour, Robertsons Freshly ground Black Pepper, Robertsons Cayenne pepper and Robertsons Paprika and place the seasoned flour mix on a large plate.
Place the chicken into the flour mixture, then into the egg, followed again with the flour.
Better For You Tips : Heat the oil in a large frying pan, over medium-high heat. Fry each chicken breast for 5 minutes on each side, until golden and cooked through thoroughly.

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