Name: Chicken-Fried Steak with Sausage Gravy
Yield: Serves 4
Ingredients: 1 cup whole-wheat flour; 2 cups whole-wheat panko breadcrumbs, such as lan's All-Natural; 3 large egg whites; Four 3-ounce portions lean filet mignon, pounded about 1/3 inch thick; Nonstick cooking spray; Salt and freshly ground black pepper; One 6-ounce link hot Italian turkey sausage, casing removed; 1 cup low-fat,low-sodium chicken broth; 1 tablespoon cornstarch; 1/2 cup nonfat Greek yogurt

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Chicken-Fried Steak with Sausage GravyCookbook cover image courtesy of Random House

This dish is emblematic of great home-style Southern cooking. Some say its origins are in Europe, where wiener schnitzel was invented, and there are some similarities. The connection ends, though, with the country-style sausage gravy with which we smother our pan-fried cutlets. Europeans serve their version with a humble (and lean) wedge of lemon. I retained the gravy but lightened it up dramatically—and instead of pan-frying the cutlets in bacon fat as they do in some parts of the South, I chose to bread and bake them.

Recipe notes

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