Chicken steak with gravy recipe


For gravy

  • 1/2 cup all-purpose flour
  • 1 tsp ground nutmeg
  • 1 tsp ground white pepper
  • 1/4 cup butter
  • 500 ml water
  • 1 tsp salt
  • 1/2 tsp sugar (optional)
  • 1/2 cup canned peas, drained (alternatively, sliced button mushrooms can also be used)

For steak

  • 1 whole chicken breast, skinned and boned, flattened, divided into 4 smaller pieces (280 g)
  • 1 tsp all-purpose flour
  • 1 tsp ground white pepper
  • 1 egg white
  • 1 cup breadcrumbs (fine or coarse/panko)
  • For side dish & garnish
  • 2 medium sized potatoes, peeled, cut into sticks
  • 1 lettuce, washed
  • 1 cucumber, peeled and cut diagonally
  • 1 tomato, cut thinly


For gravy

  • In a wok, stir fry flour till the color turn light brown over low heat. Keep stirring to avoid the flour burning from the heat for about 7 minutes. Add pepper and nutmeg. Mix well
  • Add the butter and quickly stir till all ingredients mixed well for 2 minutes.
  • Pour water slowly and continuously break any lumps that form. Stir quickly for 3 minutes and season with salt and sugar. Cook till boiling and turn off heat. Add peas
  • Cover and put aside.

For chicken

  • Marinate chicken breast with flour and pepper. Cover and refrigerate for 15 minutes.
  • Dip in egg white and bread crumbs, deep fry till crunchy and brown, about 5 minutes
  • For homemade fries
  • Wash the cut potatoes in salt water for a couple of minutes. Drain and dry on paper towel.


  • Use the deep-frying oil to fry fries first, then the chicken. That way you can keep the fries from getting bits of burnt crumb on them.
  • If served on a big sharing plate, cut the chicken into bite size and arrange them on the plate with the garnish. Pour the sauce generously on top of the chicken
  • Deep fry in hot oil till brown, about 5-8 minutes

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