Thursday, December 2, 2010

Chicken Fried Steak

I don't make Chicken Fried Steak very often, but it is one of those dishes that is so homey and should be served with a helping of mashed potatoes. (Okay so when I made it we had mashed sweet potatoes...) I have to admit that for years while making Chicken Fried Steak I could never make it so the breading would say on. The breading would fall off either when cooking or when cutting into it. It would drive me nuts! I could never figure out what I was doing wrong, until two years ago. I learned that dipping the steak in flour after pounding it really helps the breading to cling to it. It works marvelously!

Chicken Fried Steak
 Place one cube/round steak on a piece of plastic wrap.
 Cover with another piece of plastic wrap.
 Now pound the steak - I do not own a meat mallet, mainly because I rarely need them - so I improvised.
 Pound well to tenderize. It helps to move from the center toward the outside.
 Remove top piece of plastic wrap.
 Dip steak in flour - you can salt and pepper the flour to help give flavor.
 Coat opposite side with flour as well.
 Then dip in beaten eggs (1 egg works for 2 steaks).
 Coat other side with egg.
 Coat in bread crumbs (if desired add herbs to the crumbs.) You can also use panko or cracker crumbs.
 Coat both sides in bread crumbs.
 Fry in a medium to medium-high pan using some oil. I used 3-4 Tbsp oil. Flip after about 8 minutes, and cook on second side for 6 minutes. Internal temp should be 160 for well done steak.

1 comment:

  1. So glad I found your blog-this is my kind of comfort food, have not made the chicken fried steak for ages, and yours looks so yummy, and light. Love the step-by-step photo directions, and browsing further down, love the awesome soup, as well.
    Thank you for sharing...I'm now following you!


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