Chicken-Fried Steak Biscuit with A.1. Gravy

• A.1. Gravy
• 3 cups bechamel sauce
• 1/2 cup A.1. Thick & Hearty Steak Sauce
• Chicken-Fried Steak
• 24 pieces beef cube steaks, cut into 1.5-oz. pieces Safeway 1 lb For $5.49 thru 02/09
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground black pepper
• 3 cups buttermilk
• 3 cups flour
• Assembly
• 1/2 cup vegetable oil
• 24 each eggs
• 24 each biscuits (3 inch), split
• 24 slices KRAFT Pasteurized Process American Cheese Slices, cut in half

1. A.1.
2. Gravy: Cook ingredients in saucepan on medium heat until heated through.
3. Keep warm.
4. Chicken-Fried Steak: Pound steak pieces to 1/4-inch thickness; season with salt and pepper.
5. Place in non-reactive container.
6. Pour buttermilk over steak; stir to evenly coat all pieces.
7. Refrigerate 1 hour.
8. Remove steaks from buttermilk; reserve buttermilk.
9. Dredge steaks in flour, then return to buttermilk, turning to evenly coat both sides of each.
10. Dredge in flour again; gently shake off excess flour.
11. Add to 350 degrees F oil in deep fryer; cook until lightly browned and done.
12. For each serving: Heat 1 tsp.
13. oil in small skillet on medium heat.
14. Add egg; cook over hard.
15. Place on bottom half of biscuit; top with 1/2 cheese slice and top of biscuit, cut-side up.
16. Cover with second 1/2 of cheese slice, 1 Chicken-Fried Steak and 2 Tbsp.
17. A.1.
18. Gravy.

gravy, bechamel sauce, steak sauce, chicken, beef, salt, ground black pepper, buttermilk, flour, vegetable oil, eggs, american cheese

Taken from www.kraftrecipes.com/recipes/chicken-fried-steak-biscuit-a1-gravy-136876.aspx (may not work)