This dish is not a light one, albeit an amazing, warming, delicious, and comforting one.
A mash-up of two previous recipes (Chicken Fingers with Dipping Sauce and Crispy Roasted Chicken with Mushroom Sauce), it is a dish of no regrets. Here is the walk-through: tenderized steak, double coated in seasoned flour mixture is fried into an unbelievable crispy-crunchy-yet-tender-on-the-inside piece of meat.
A thick and creamy garlic-mushroom sauce is poured over the crispy-tender steak and is served alongside some fries or baked potato. Salad is optional. Not really. Salad is good or you, go on and toss one as a side.
1 1/2 cups flour
2 tsp salt
1 tsp black pepper
1/2 tsp chili
2 tsp paprika
1 cup milk
1 cup oil for frying
For the mushroom sauce:
1/4 cup olive oil
8 whole garlic cloves
500g fresh mushroom,sliced
1/2 tsp dry thyme
2 cups chicken broth
2 cloves garlic, grated
2 Tbsp butter
1 Tbsp flour
Heat the olive oil in a large pan, add the mushroom, whole garlic, and thyme.
Saute until reduced and water has evaporated.
Add the broth and grated garlic to the mushrooms, and bring to the boil. Simmer 10 minutes.
Mash using a fork the butter with a tablespoon of flour to create a paste.
Stir the butter paste into the mushroom sauce to thicken, simmering 5 minutes more.
Stir in the cream and taste the sauce for seasoning; adjust accordingly; set aside and keep warm
Using a meat mallet, tenderize the steaks.
Combine flour, salt, pepper, chili, and paprika in a dish.
Whisk together one cup milk and eggs in a separate dish.
To bread the steaks, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the steaks are breaded.
Heat oil in a large skillet over medium to medium-high heat. Fry steaks one at a time, turning midway through.
When golden brown, remove from the pan to a paper towel-lined plate.
To serve, place the warm steak in the serving dish and spoon the hot sauce over it.
Serve with fries of baked potato, and maybe a salad.