I’m adding this recipe to my low carb comfort foods file!
Totally filling and very satisfying, this meal has it all. It’s fried and topped with gravy. I felt like I was eating off plan!
On to the recipe…
Process the pork skins and almond meal for the breading until crumb-like.
Put the pork steak into the egg wash then the “breading”.
Cook the steaks one at a time until done.
Southern Pork Cubed Steak with Cream Gravy
3/4 cup cream
½ cup water
salt and pepper
Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading. The ones I used were very tender and almost fell apart. Slightly chilling them in the freezer should help firm them up for the breading process.
For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.
For the breading: In a food processor, process the pork skins and almond meal together until crumb-like. Add the Parmesan cheese and pulse again. Add some garlic powder and stir. Pour into a flat bowl that will be usable for breading the steaks.
Melt coconut oil and butter in a skillet over medium heat.
Dip pork cubed steaks in egg wash and then the breading (on both sides). Slightly press in the breading on the steak. Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done. (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.) Remove from pan and drain if necessary. Mine didn’t seem greasy at all.
After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy. Cook until some of the water has evaporated and the cream has thickened. Season with salt and pepper. To serve, spoon over the steaks.
I served mine with buttered steamed broccoli and radishes. I added cooked rice to my family’s plates.
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