Shop for this week's Dinner in Minutes
Editor's note: This list with bold-faced items is intended for your shopping pleasure. For the complete recipe, just click on the recipe title.
This week's dish made the cut for two reasons: because the only other recipe in our database for this Southern classic has a pretty scary nutritional analysis (679 calories, 37 grams of fat, 1,032 milligrams of sodium, 193 milligrams of cholesterol) and because I'm fascinated with chef Rocco DiSpirito's cookbook journey (deeply Italian to diet-conscious).
For his latest cookbook, DiSpirito created low-fat, low-calorie recipes based on input he received via his Twitter fans. The chef was inspired by his consulting work on the TV show "The Biggest Loser." He himself had already lost more than 30 pounds thanks to a more healthful eating regime and a new-found passion for competing in triathlons, including the Ironman kind.
The steak, pounded thin and made crunchy with whole-wheat panko, is baked instead of fried. The gravy starts with a small amount of spicy Italian turkey sausage and finishes with a thick nonfat yogurt. The dish wouldn't fool a Texan, but I suspect it will more than satisfy a calorie-conscious hankering for the real deal.
Serve with steamed green beans.
Adapted from DiSpirito's "Now Eat This!" (Ballantine, 2010).
Chicken-Fried Steak With Sausage Gravy
Two 6-ounce filet mignons (may substitute with sirloin steak)
Leaves from 2 to 4 stems flat-leaf parsley
Whites from 3 large eggs
1/2 cup whole-wheat flour
2 cups whole-wheat panko (Japanese-style bread crumbs), such as Ian's All Natural
One 6-ounce link hot Italian turkey sausage
1 tablespoon cornstarch
1 cup no-salt-added chicken broth, such as Kitchen Basics
1/2 cup nonfat Greek-style (thick) yogurt
Questions? Remember, you can view the whole recipe with just a click.
-- Bonnie Benwick
The Food Section
March 2, 2010; 2:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, Rocco DiSpirito, recipes, shopping
Save & Share: Previous: Say Cheese: Beyond the stink, glorious flavor
Next: Chat Leftovers: Roast chicken basics
The comments to this entry are closed.