SOUTHERN 'CHICKEN' FRIED STEAK

SOUTHERN 'CHICKEN' FRIED STEAK image

Yield Makes 4 servings

Number Of Ingredients 18

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Biscuits
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. nutritional yeast flakes
1/3 cup Earth Balance margarine, softened (or any vegan margarine)
3/4 cup soy milk
'Chicken'
14 oz. mock chicken (try Worthington's Chickette)
1 cup + 2 Tbsp. 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
1 1/4 cup mock chicken stock or vegetable stock(try Maggies Consume)
1/4 cup non-dairy creamery

Steps:

In a medium bowl, mix flour, baking powder, nutritional yeast flakes and salt together. With a fork, blend in margarine until mixture is crumbly. Stir in the soy milk until well blended. Drop biscuit-size spoonfuls of dough onto a lightly greased baking sheet. Bake at 450-degrees for 10 to 12 minutes or until golden brown. While the biscuits are baking, preheat a large, heavy skillet over medium high heat. Slice the chickette into small round steaks. Pour 1/2 cup of flour into a shallow dish. Pour the other 1/2 cup flour into a shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup of soy milk into a separate shallow bowl. Dip the 'chicken' into the soy milk then the plain flour. Dip the 'chicken' into the soy milk again and then into the seasoned flour and cornmeal. Add 2 tablespoons of oil to a hot pan and cook 3 'steaks' at a time. Brown the 'chicken,' about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 'steaks.' Remove the 'steaks' to serving platter. Add 2 tablespoons flour to the pan and cook 2 minutes. Whisk in the broth and parsley, season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.