Chicken fried steak with homemade pan gravy is a delicious meal for breakfast, lunch, or dinner… but what if it was even better? Take it to the next level with chicken fried filet mignon cutlets. The tender texture and buttery flavor of filet mignon makes this recipe a must try for chicken fried steak lovers.
Chicken fried filet mignon cutlets are a gourmet recipe that taste divine anytime. Whether you’re a busy parent, work long hours, decide to cook a weekend brunch or just want to treat yourself to a delicious meal, you’ll love the simplicity of this recipe with only a few simple ingredients. Start with quality Omaha Steaks filet mignon cutlets for mouthwatering flavors and tender steak.
You can use canola, peanut, or vegetable oil to fry the cutlets. However, if you have bacon drippings to fry them in, you won’t regret it. The flavors will be amazing! (Tip: if you want to skip making this recipe, we still have our classic Chicken Fried Steak that’s as easy as turning on your oven. I do highly recommend you try this recipe with filet mignon cutlets. You will love it.)
Watch Chef Stacie cook a batch of these delicious chicken fried filet mignon cutlets and keep reading for the full recipe, including pan gravy.
Chicken Fried Filet Mignon Cutlets with Pan Gravy
Gourmet chicken fried steak using tender filet mignon cutlets
- 4 3 oz Filet mignon cutlets thawed
- 1 1/2 cup Flour
- 1/4 cup Flour for gravy
- 2 tsp Omaha Steaks signature seasoning or your favorite all-purpose seasoning
- 2 Eggs beaten with 2 T. water
- 3 cups Canola, peanut or vegetable oil or bacon drippings
- 4 cups Milk
- Dash Tabasco if desired
- Salt & pepper to taste
Heat 3 cups oil or drippings in a deep cast iron skillet to 325°F.
Combine 1 1/2c. flour with 2 tsp. seasoning in a shallow dish.
Pour beaten eggs in a shallow dish.
Dredge cutlets in flour, then egg and again in the flour.
Fry the cutlets until evenly golden brown, 3-5 minutes per side. Remove steaks and place on a wire rack over a baking sheet to drain. Tent with foil while making pan gravy.
Drain all but 1/4 c. oil or drippings from skillet keeping the solid remnants in the pan.
Return skillet to medium heat. Whisk the remaining ¼ c. flour into the oil, scraping the bottom of the pan to release the solids.
Slowly whisk in the milk . Cook while stirring 6-7 minutes until gravy is thick.
Season with salt, pepper, Tabasco and serve over cutlets.
Chef's Tip: Serve topped with fresh cut green scallions for a brightness and texture.
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