Chicken Fried Steak
July 11th 2009 01:14
Tonight's supper is chicken fried steak -- a Texas tradition.
I don't use round steak for my chicken fried steak. It's too tough for me. I prefer to use veal cutlets, but I can rarely find them at local supermarkets, so I normally use beef cutlets. I used to pan fry chicken fried steak, but had a problem with sticking -- I would lose half the breading on the bottom of the pan. Now I use my deep fryer. This makes it slow, however, because I cook each steak separately. Luckily, it only takes a few minutes for each to fry in the fryer, and they look so pretty.
I soak the cutlets in milk, then mix flour, salt, pepper, and just a bit of crushed red pepper. As I take a cutlet out of the milk bath, I lightly salt and pepper it, then dredge it in the flour mixture, drop it in the fryer for about 4-5 minutes -- until lightly browned. I keep them warm in the oven while I cook the rest. It's really pretty simple, and it tastes so good!
Of course, it's not chicken fried steak without the gravy.
For cream gravy, I melt about 4 tablespoons of butter or margarine in a skillet. I then add 3 tablespoons of flour and whisk till smooth. Rather than using cold milk, I normally mix up some powdered milk (about 2 cups). First, it's fat free. Also, I make it with warm water, so it just makes the gravy easier to cook to a creamy smoothness. (Plus, my kids won't drink powdered milk, so I don't like to use up the milk they will drink for cooking.) Season with salt and pepper, and simmer till smooth and thick. To serve, top each steak with a good drizzle of the creamy gravy.
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Happy Cooking!
Chicken fried steak with green beans and red potatoes, and roasted corn on the cob.
I don't use round steak for my chicken fried steak. It's too tough for me. I prefer to use veal cutlets, but I can rarely find them at local supermarkets, so I normally use beef cutlets. I used to pan fry chicken fried steak, but had a problem with sticking -- I would lose half the breading on the bottom of the pan. Now I use my deep fryer. This makes it slow, however, because I cook each steak separately. Luckily, it only takes a few minutes for each to fry in the fryer, and they look so pretty.
I soak the cutlets in milk, then mix flour, salt, pepper, and just a bit of crushed red pepper. As I take a cutlet out of the milk bath, I lightly salt and pepper it, then dredge it in the flour mixture, drop it in the fryer for about 4-5 minutes -- until lightly browned. I keep them warm in the oven while I cook the rest. It's really pretty simple, and it tastes so good!
Of course, it's not chicken fried steak without the gravy.
For cream gravy, I melt about 4 tablespoons of butter or margarine in a skillet. I then add 3 tablespoons of flour and whisk till smooth. Rather than using cold milk, I normally mix up some powdered milk (about 2 cups). First, it's fat free. Also, I make it with warm water, so it just makes the gravy easier to cook to a creamy smoothness. (Plus, my kids won't drink powdered milk, so I don't like to use up the milk they will drink for cooking.) Season with salt and pepper, and simmer till smooth and thick. To serve, top each steak with a good drizzle of the creamy gravy.
Be sure to check out Real Home Cooking -- a recipe exchange site. Register to share your recipes and sign up for the free monthly newsletter.
Happy Cooking!
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