Chicken Fried Steak and Roasted Veggies

A really wonderful meal as we start to get into those cooler evenings in the fall. This chicken fried steak recipe is catering to the supper crowd, with delicious roasted vegetables alongside. Smothered in creamy country gravy, its a satisfying meal even without potatoes.

What you Need to Make It:

This classic Southern dish is comfort food at its finest. Tender cube steaks breaded and fried to perfection.

Paired with a creamy white gravy and roasted Brussels sprouts, red onion, carrots and yellow squash. This meal is a delightful way to enjoy a Southern favorite with a smart nutritious twist.

How to Make Chicken Fried Steak and Roasted Veggies

This entire meal should take about 45 minutes total from start to finish. Its a good idea to start your veggies first and get them roasting in the oven as they take the longest.

I prep the steaks and breading station next, but I don’t fry them yet. I find its best to do them last, so they are enjoyed perfectly crispy from the pan. Once the gravy is done, I’ll reduce to low just to hold it at temperature and jump back to start frying the steaks. By now the veggies should be more than halfway done.

• For Roasted Veggies:
  • Preheat your oven to 400 degrees.
  • Combine the brussel sprouts, red onion wedges, carrots and zucchini. Drizzle with olive oil, and season with salt, pepper, and any fresh herbs you prefer like rosemary or thyme.
  • Spread the veggies in a single layer on a baking sheet.
  • Roast in the oven for about 25-30 minutes until they are tender and slightly caramelized.
• For White Gravy:
  • In a saucepan melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for a minute or two until it turns a light golden color. (be careful not to burn it)
  • Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the gravy thickens, about 5 minutes.
  • Season the white gravy with garlic powder, salt and pepper to taste. If it gets too thick, you can add a little more milk.
• For Chicken Fried Steak:
  • In a shallow dish, place the flour.
  • In another dish, whisk together the eggs and milk until well combined.
  • Season the cube steaks with salt, pepper, paprika, garlic powder and onion powder.
  • Heat the vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to submerge the cube steaks halfway.
  • Dredge each cube steak in the flour, ensuring it’s coated evenly, then dip it into the egg and milk mixture and back into the flour for a second coat.
  • Carefully place the breaded cube steaks into the hot oil. Fry them for about 3-4 minutes per side until they are golden brown and cooked through.
  • Remove from the skillet and place on a paper towel lined plate to drain any excess oil.

Check out our Cajun Green Bean Casserole for another delicious dinner idea.

Why You’ll Love Chicken Fried Steak and Roasted Veggies

• You get the best of both worlds: a crispy, flavorful main dish smothered in country gravy and a nutritious side.
• The chicken-fried steak is perfectly seasoned and fried to a golden crisp, making it a family favorite.
• Roasting the Brussels sprouts, red onion, carrots, and zucchini elevates the meal with a delicious dose of vegetables.
• The creamy white gravy adds a rich and comforting element that ties everything together.

Cooking Tips and Variations

4.5 from 2 votes

Chicken Fried Steak and Roasted Veggies

This classic Southern dish is comfort food at its finest. Tender cube steaks breaded and fried to perfection, paired with deliciously simple roasted vegetables.

Servings: 4

Course: Main Course

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

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Ingredients

  

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For Chicken Fried Steak:

• 4 cube steaks
• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil, for frying

For Roasted Veggies:

• 2 cups brussel sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 2 carrots, peeled and sliced
• 1 zucchini (or yellow squash), sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

For White Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper, to taste
• pinch garlic powder

Instructions

 

For Roasted Veggies:

• Preheat your oven to 400 degrees.
• Combine the brussel sprouts, red onion wedges, carrots and zucchini. Drizzle with olive oil, and season with salt, pepper, and any fresh herbs you prefer like rosemary or thyme.
• Spread the veggies in a single layer on a baking sheet.
• Roast in the oven for about 25-30 minutes until they are tender and slightly caramelized.

For White Gravy:

• In a saucepan melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for a minute or two until it turns a light golden color. (be careful not to burn it)
• Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the gravy thickens, about 5 minutes.
• Season the white gravy with garlic powder, salt and pepper to taste. If it gets too thick, you can add a little more milk.

For Chicken Fried Steak:

• In a shallow dish, place the flour.
• In another dish, whisk together the eggs and milk until well combined.
• Season the cube steaks with salt, pepper, paprika, garlic powder and onion powder.
• Heat the vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to submerge the cube steaks halfway.
• Dredge each cube steak in the flour, ensuring it’s coated evenly, then dip it into the egg and milk mixture and back into the flour for a second coat.
• Carefully place the breaded cube steaks into the hot oil. Fry them for about 3-4 minutes per side until they are golden brown and cooked through.
• Remove from the skillet and place on a paper towel lined plate to drain any excess oil.

Nutrition

Calories: 660kcalCarbohydrates: 44gProtein: 48gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 234mgSodium: 907mgPotassium: 1277mgFiber: 5gSugar: 11gVitamin A: 6157IUVitamin C: 50mgCalcium: 256mgIron: 6mg

Recipe Keywords: chicken fried steak, country gravy, roasted vegetables

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