I use cornmeal to add a little crunch to the chicken fried steak when breading it, and with the lemon herb sauce it’s a great combination when paired with the cheesy goodness of a rich polenta. I sometimes just use the lemon juice to deglaze the pan for a light glaze or you can make a gravy, both at noted below. A side dish of a fresh salad or steamed vegetable makes for a nice meal.
I have found that just cooking the polenta without adding the cheeses, cream and nutmeg, is a great breakfast too. Pour the polenta into a greased 8″x8″ pan. Place this is the refrigerator to firm. The next morning cut into squares, pan fry in some butter and drizzle with maple syrup, delicious! Check out my Breakfast Polenta Cakes here!
Lemon Chicken Fried Steak with Polenta
- 2 breakfast steaks sirloin, tenderized
- salt and freshly ground black pepper
- 3 tbsp butter
- 2 tbsp oil
- 1 lemon juiced
- 1 tsp Italian seasoning
- 1/2 cup beef stock
- 4 cups water
- Salt to taste
- 1 cup medium-grain yellow polenta
- 4 tbsp butter
- 1/4 cup grated Romano cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream or Half and Half
- dash of nutmeg
- Bread the steaks on each side with the salt and freshly ground black pepper, and generously with the cornmeal and flour. Press this breading firmly into the steaks. Then dust with flour and shake off excess.
- Over medium heat in a large frying pan, add 2 tbsp of the butter and the oil and melt. Fry each steak on one side until crisp and flip to fry the other, several minutes each side until cooked through. Remove from pan, place on a platter and keep in a warmed oven. Deglaze the pan with just the lemon juice and Italian seasoning and let simmer on low for five minutes at this point for a light glaze sauce (see below image) or follow the next step for a thicker gravy to nap over (as pictured above).
- Add 1 tbsp of flour to the frying pan and add the remaining 1 tbsp of butter. Add the beef stock and stir quickly to incorporate into a thick sauce. Add the lemon juice and Italian seasoning and let simmer on low for five minutes.
- Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Add the butter and quickly whisk in the polenta until fully incorporated.
- Lower the heat to a low simmer and allow the polenta to cook, stirring occasionally, for 25 minutes.
- Finish by whisking in the cheeses, heavy cream, nutmeg and salt to taste. If you are looking for a super smooth texture, I sometimes place this all in the food processor and blend for a minute.
- With a sharp knife, cut the steaks lengthwise into several pieces. Drape these on the polenta on an angle and drizzle with lemon glaze sauce.