Chicken-fried steak

Ingredients:

• 2 (6 oz) beef cube steaks (or any other tender cut of beef)
• 1/2 cup almond flour (for dredging)
• 1/4 cup coconut flour (for dredging)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large egg (for egg wash)
• 1/2 cup unsweetened almond milk (for egg wash)
• 1 cup pork rinds (crushed finely, for coating)
• 2 tbsp ghee or avocado oil (for frying)
• For Gravy:
  • 1 tbsp ghee or butter
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

1. Prepare the Coating:
   • In a shallow bowl, mix the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper.
   • In another shallow bowl, whisk the egg and almond milk together.
   • In a third shallow bowl, crush the pork rinds into fine crumbs for coating.
2. Coat the Steaks:
   • Dredge the beef steaks in the flour mixture, making sure they’re well-coated.
   • Dip them into the egg wash, then coat them in the crushed pork rinds.
3. Fry the Steaks:
   • Heat ghee or avocado oil in a large skillet over medium heat.
   • Once the oil is hot, carefully place the coated steaks in the skillet.
   • Cook for about 3-4 minutes per side, until golden and crispy.
   • Remove the steaks and place them on a paper towel to drain excess oil.
4. Make the Gravy:
   • In the same skillet, melt ghee or butter over medium heat.
   • Add garlic powder, salt, and pepper, and stir in the heavy cream and almond milk. Cook, stirring constantly until the gravy thickens (about 3-4 minutes).
   • Taste and adjust seasonings if needed.
5. Serve:
   • Pour the creamy gravy over the crispy steaks and serve hot with your favorite keto sides.