Chef Avi is back to teach us how to make a southern turkey fried steak with sausage gravy! Check out the video below to see Chef Avi make this meal in real time. 

Turkey Fried Steak

• 4 – 6 KOL Foods organic-fed, pastured, Turkey Breast Fillets (whole, butterflied or schnitzel cut), pounded thin.
• Two, ½ cups of flour separated
• 1 Tbl Granulated Garlic
• 1 1/2 tsp Sweet Paprika
• 1 Tbl Turmeric
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Baking Powder
• 1 Cup Almond Milk
• 1/2 tsp Lemon Juice
• 1 ½ tsp Pure Maple Syrup
• Oil for Frying with a high smoke point (Avocado, grape seed, coconut, or canola)
• Salt
• Pepper Grinder
• 3 bowls for breading

Sausage Gravy

• 3 KOL Foods Andouille Sausages
• 1/4 Cup of Flour
• 1 ½ Cups Almond milk
• 1/2 tsp salt
• Black Pepper in Grinder
• 1 tsp Pure Maple Syrup

For the Gravy:

Heat a sauté pan over medium heat. Finely dice the sausage and fry. Once they’re starting to get brown, add the flour, then the almond milk, maple syrup and salt. Whisk together. The gravy will thicken. As soon as it’s at the consistency you desire, not too thick, but not too runny, add about ten to twelve turns of pepper from your grinder, mix well and take off the heat. BTW: This is the same type of gravy that Southerners use for biscuits and gravy. And any left over gravy can be used over pasta as well, as a spicy meat sauce.

For the Chicken Fried Steak:

Heat about a half-inch of oil in your pan to 375 degrees. Now, take your tenderizing meat mallet and pound then turkey fillets thin. Season them with some salt and cracked black pepper.

Now, in one bowel put the first half-cup of flour. In the next bowel put the cup of almond milk, pure maple syrup and the lemon juice, mix it together. In the third bowl, mix the rest of the dry ingredients together. The baking powder will help the breading to puff a bit. I find it works well for breaded meat, but is not so necessary with chicken. Make sure you mix them well.

Take a fillet; dredge it in first bowl of flour, then into the milk bath, finally coat well with the seasoned mixture. Then the fillets go into the hot oil. After about a minute and a half, flip the fillet. After another minute or so, the breading should be golden. Take it out and let drain on a wire rack. As you cook the fillets, you may need to change the oil as some breading will fall off and start to burn in the oil.

If you decide that you want to bake the steaks, I use a lightly oiled cookie sheet and bake at 400 until golden brown. I like to flip the steaks about half way through to make sure that both sides get crispy.

Once all of the steaks are cooked, let cool to room temp. Then re-fry. This will get you a real crisp coating. Again the cutlets go onto the wire rack to drain.

To assemble, drizzle a bit of the hot gravy on the plate; place a steak or two on top of the gravy, then another drizzle of hot gravy on top. I like to garnish gently with chopped green onion.