Chicken fried steak


1/2 cup flour
1 tsp salt
Ground pepper
2 lb top round steak, cut 1/2″ thick & tenderized
2 eggs
2 tbsp cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs
3 tbsp flour
1 onion, sliced
3 tbsp pan drippings
3 tbsp flour
1/2 cup cream
2 cups chicken stock

How to prepare

Mix the first measure of the flour with salt and pepper to taste. Lb the mixture into both sides of the meat using a mallet or the edge of a heavy plate. Cut the meat into serving size pieces. Beat the eggs with the cream. Heat the oil in a lg, heavy iron skillet over moderately high heat. Dredge the steak pieces in the second measure of flour. Dip the steak pieces into the egg mixture. Dip the steak pieces into the cracker crumbs. Add to the hot oil. Brown the steak pieces thoroughly on all sides. Reduce the heat to med. Cover the skillet. Cook, turning occasionally, until the steaks are cooked through and tender (15-20 minutes) – they should be well done. Remove the steak pieces. Drain on paper toweling. Pour off all but the indicated amount of fat from the skillet. Stir in the flour. Stir thoroughly to incorporate any particles stuck to the bottom of the pan, cook for a minute or two. Stir in the cream. Stir in the chicken stock. Slice the meat across the grain. Top with the gravy. Serve. Yields 4 servings

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