Chicken-Fried Steak with Soy Milk Gravy

Chicken-Fried Steak with Soy Milk Gravy Recipe
Photo: Oxmoor House
Be sure to buy regular soy milk, not light, for the best results. You can also use cow's milk or hemp milk in this recipe.


4 servings (serving size: 1 steak, 1/3 cup gravy, and 1 teaspoon parsley)

Recipe from

Oxmoor House

Nutritional Information

Calories 460
Fat 19.6 g
Satfat 4.2 g
Monofat 8.9 g
Polyfat 4.1 g
Protein 35.3 g
Carbohydrate 34 g
Fiber 2.3 g
Cholesterol 170 mg
Iron 4.8 mg
Sodium 538 mg
Calcium 55 mg


2 cups plain soy milk, divided
2 large eggs
4 (4-ounce) cubed steaks
Cooking spray
2 tablespoons canola oil, divided
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons chopped fresh parsley


1. Place Basic Breading Mix for Fried Foods in a shallow bowl. Combine 1/2 cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.

2. Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown. Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.

3. Combine remaining 1 1/2 cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened. Spoon gravy over steaks. Sprinkle evenly with parsley.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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