Chicken Fried Steak & Cream Gravy

"Batter" for Frying: --
1/3 cup cream
3 egg whites.
Just whisk it together until there are no lumps.

I usually use the Deb El powdered eggwhites instead of fresh eggwhites - Two tablespoons powdered eggwhites, plus one tablespoon water, then the 1/3 cup cream.

Growing up, we always used round steak for chicken fried steak, but you can use whatever you're used to. Just dip the steak in the batter, then dip in almond flour, and fry up as usual. I use peanut oil, personally.

Cream Gravy

Cream
Guar Gum
Black Pepper

Drain off most of the fat and reduce heat substantially. Sprinkle some guar gum -- about half a teaspoon -- into the grease. Add cream to generously cover the bottom of the pan, and whisk, whisk, whisk. I add HUGE amounts of black pepper, but that's up to you.

When it looks like gravy, it's done. Yum.

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