Ingredients

The following ingredients have 4 Servings
  • 3 Ounces Pork rinds, crushed in the food processor
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 Eggs, beaten
  • 4 4 ounce Minute steaks or cube steaks
  • 2 Tablespoons Butter
  • 8 ounces Baby Bella Mushrooms, sliced
  • 1/2 Cup Heavy cream
  • 1 1/2 Cup Beef broth
  • 1/2 teaspoon xanthan gum (click here to see my favorite brand on Amazon)
  • Kosher salt and pepper to taste
  • Oil if pan frying/Oil spray if air frying

Instruction

  • Prepare the dredge station: In a shallow bowl, combine the crushed pork rinds, onion powder, garlic powder, salt and pepper. Stir to combine.
  • Add the beaten eggs in another shallow bowl.
  • Dredge the minute steaks. First coat them in the egg then coat them with the pork rind mixture.
  • Do this for each minute steak and set aside.
  • If air frying, spray the inside of the air fryer basket with cooking spray. See notes for pan frying
  • Place two minute steaks in the air fryer and cook at 400F for 15 minutes. Turn the steaks halfway through the cooking time. Remove from the Air Fryer and set aside. To keep them warm, place them on a sheet tray and keep in the oven at its lowest temperature setting (usually 200F) while the other minute steaks cook.
  • Continue with the other two steaks.
  • While the steaks are cooking make the mushroom gravy.
  • In a large skillet over medium heat cook the mushrooms in the butter until the mushrooms are soft. This will take about 5 to 8 minutes.
  • Add in the heavy cream and beef broth.
  • Whisk in the xanthan gum and bring to boil for a few minutes to let thicken.
  • Season with salt and pepper to taste.
  • Serve the minute steaks topped with the mushroom gravy.