Low Carb Chicken Fried Steak, Fauxtatoes and Gravy

Chicken fried steak is a familiar treat that anyone can enjoy. It brings back fond memories of road trips and unique Southern diners. The only thing that makes it better is a side of mashed potatoes, a healthy serving of gravy and a tall glass of iced tea.

Unfortunately, the controlled carb lifestyle means giving up processed flour and potato products. How can we hope to revisit that blue plate special that marked our childhood vacations and home cooked meals? Never fear! The power of low carb eating lies in its ability to keep us from feeling deprived. Believe it or not, there is a way for you to enjoy all of the flavors that we crave.

My husband and I perfected this meal and are glad to share it with you. I know that you'll find it satisfying and easy to make. The cauliflower "fauxtatoes" and gravy keep well in the refrigerator. However, the steaks' breading becomes soggy when stored.

Remember to serve this meal sparingly, as you would any other dish that is relatively high in calories.

Carb Controlled Chicken Fried Steak, Mashed Fauxtatoes and Gravy

Ingredients:

Two tenderized rib tip steaks, about 1½ lbs total, each cut in half
1 4oz bag of plain pork rinds
2 eggs
Dash of Worcestershire sauce

Pinch each of garlic and onion powder, black pepper and red pepper
1 medium head of cauliflower, broken into florets
1/3 cup heavy cream
Black pepper and salt to taste
Butter
Oil

In a large pan, heat water to boiling and add cauliflower.

Cut a tiny hole in the top of the bag of pork rinds. Crush into fine crumbs. Beat the eggs in a wide dish and add Worcestershire, garlic and onion powders, black pepper and red pepper. Pour the crumbs onto a plate and add black pepper, if desired.

When the cauliflower begins to soften, bread the steaks. Dip them first in egg, then in crumbs. Press the crumbs onto the surface.

Heat oil in a skillet and brown the steaks, one or two at a time. Use a bacon press to flatten as they cook.

When the cauliflower is done, mash it to your preferred consistency. Add butter if you want, after you make the gravy.

Drain most of the oil out of the skillet and loosen browned bits. Add the cream and several spoonfuls of the cauliflower, stirring constantly. Add salt and pepper to taste.

Add butter to cauliflower, to taste.

Serve each steak with ¼ of the cauliflower and ¼ of the gravy.

Serves 4.

Per serving: 847 calories, 52 g fat, 8 g total carbs, 4 g fiber, 4 g net carbs