‘Chicken-Fried Steaks’

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14 oz. mock chicken (try Worthington’s Chickette)
1 cup flour
1/3 cup cornmeal
1 tsp. paprika
1 tsp. salt
1 tsp. ground black pepper
1/2 cup plain soy milk
4 Tbsp. vegetable oil
2 Tbsp. flour
1 1/4 cup mock chicken stock or vegetable stock (try Maggie’s Consommé)
2 Tbsp. fresh parsley, minced
Salt and pepper, to taste
1/4 cup nondairy cream

• Slice the mock chicken into small, round steaks.
• Pour 1/2 cup of the flour into a shallow dish. Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper. Pour the soy milk into a third shallow dish.
• Dip the steaks into the soy milk and then into the plain flour. Dip into the soy milk again and then into the seasoned flour and cornmeal mixture.
• Add 2 Tbsp. of the oil to the heated skillet and cook 3 “steaks” at a time. Brown for approximately 2 minutes on each side or until thoroughly cooked. Transfer to a serving platter. Repeat with the remaining oil and steaks.
• Add the remaining flour to the skillet and cook for 2 minutes. Whisk in the stock and the parsley and season with the salt and pepper. Whisk the nondairy cream into the gravy. Remove from the heat when bubbling.
• Serve with warm biscuits topped with the gravy.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind