As Easy As It Gets Chicken-Fried Steak

Recipe by Lorraine of AZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cube steaks (one for each of your diners)
  • 13
    cup flour
  • salt and pepper
  • 14
    cup milk
  • 1
    egg, beaten
  • 1 14
    cups dry bread, crumbs (panko may be used)
  • 13
    cup salad oil
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DIRECTIONS

  • Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
  • Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
  • Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
  • Notes: A traditional meal of chicken-fried steak includes:
  • Mashed potatoes: use a prepared mix or refrigerated potatoes.
  • Country gravy: use an envelope of country-style gravy and prepare according to package directions.
  • Green beans: canned beans work well, perhaps flavored with some bacon.
  • Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
  • Salad: A wedge of lettuce or tossed green salad goes well.
  • Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
  • Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
  • To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.
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