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Chicken-Fried Steak – from Dave Brickler

I've been staring at this 24 oz. slab of cube steak in the fridge for four days now, not knowing what to do with it. It's good for one thing & one thing only -- Chicken-Fried Steak.  But what to do on LC? Here’s what I did.

Perfect fry job.  It smelled like chicken-fried steak, it looked like chicken-fried steak, and it tasted like chicken-fried steak.  Even made cream gravy with the 'drippings', a tbsp of leftover oil and more cream. This was a little less than mom's old-fashioned cream gravy.  The rinds don't bind & thicken the liquid like flour -- a bit thin, but tasty. Total carb count for all that meat was maybe 7 or 8gm, counting the "less than 1 per serving" for the cream, and a couple in the spices & eggs, and the kids didn't know the diff.