Recipe by mollypaul
“Chicken frying” steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook.
Top Review by Chef shapeweaver �
As I've never eaten at a Luby's before to compare the taste,but I have eaten alot of Chicken Fried Steak.And this recipe rates right up there with it being some of the best I've ever eaten.Since there was just my SO and myself I only made half of the recipe.Instead of using 3 eggs I used just one, mixed 1/2 cup milk,for the amount of flour I used 1 1/4 cup,omited the salt,kept the amount of pepper the same,and used 1 1/4 teaspoons of seasoning salt.The directions were so "right on the money" even a beginner could make this recipe without any trouble.Thank you for posting,this will be made again."Keep Smiling :)"
- 3 extra-large eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon pepper
- 3 cups all-purpose flour
- 2 1⁄2 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer at the)
- vegetable oil, for frying
Directions See How It's Made
- In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
- Place flour in separate shallow bowl.
- Pound meat with meat mallet to ¼” thickness.
- Coat with flour, shaking off excess.
- Dip into egg mixture, then again into flour, coating evenly.
- Heat about 1/8” oil in large skillet over medium heat.
- Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.