A while ago the Boy and I found some manager special Cubed
Steak (the little corner explaining thing said skillet steak) and it was going
to go bad so we needed to use it. Problem is that I had no idea what to do with
this kind of steak! A little Google action happened and I found out that
chicken (country) fried steak is made with it… YUMMY!
I looked at a bunch of recipes for chicken fried steak and
found out that it’s called chicken fried steak because it is made just like
fried chicken. DEAL… I am a master at fried chicken. (I’ll post about that the
next time I make it)
So to start I had to “beat” the steaks a little. Now I am a
little ghetto and don’t have one of those supper cool mallet thing that are
made to do this, however I did have a bottle of champagne (which recently has
been used as a rolling pin as well lol).
Next is the most annoying part (for me at least) of dredging
the meat in the egg wash and flour. To
start this process I grab a couple eggs, normally 2 or 3, and a 1/3-cup of
milk. Mix those bad boys in a bowl and one part is done J ** make sure the eggs
are beat very well so you don’t get super big clumps of egg whites. Next, I take another big bowl and add 3 cups
of flour. You can add any other spices you like to the flour; I personally add
about a tablespoon Lawry’s seasoning salt, ¼ tbs of Paprika, ¼ tbs of cayenne
pepper, and ½ tbs of pepper. You’re going to mix all of this good stuff
together and set it next to your egg wash.
Now, I am a little particular on starting this process, because I really
dislike it and it takes forever so the last thing I want to do is have to stop,
and this is how I set myself up. Plate of meat, egg wash, flour mixture, an
empty plate, and I have a stack of 3 or 4 napkins sitting in front of the flour.
To start you dip the steak into the egg mixture making sure
it is completely covered, and then transfer it to the flour mixture. Coat the
steak in the flour mixture. I double coated my steaks to make them a little crispier,
so I stuck it back into the egg and flour one more time and then set it on my
clean plate sitting next to the flour.
Do this until all of your steaks are covered. **Warning if
you use the same hand to do the egg and the flour you will end up with monster
fingers. I always start out really well and use different hands and then mess
up once and give up and live with the monster fingers. J
Take the oil you are using, I personally used canola oil
because that’s what I had at the house. Pour some in a pan, I poured enough
that it would be like half the height of my steaks. (Sorry, I will do a more
precise measurement next time) I heat the oil after I have everything covered
in the flour mixture because I like that little extra time to clean up the mess
from the covering process.
I heat the oil on medium, until I can take a little bit of
the flour mixture and stick it in the oil and it sizzles. Once the oil seems
ready stick one steak at a time into the oil (carefully!) until it’s full. You
want to use your space but don’t want them lying on top of one another. I was
able to fit 3 into my pan. Fry them for 4 minutes and then flip them and fry
the other side.
Once they are fried I stick them on a cooling rack set inside
of a pan. (I do this so any oil left can drip into the bottom of the pan. I
also heat the oven to 200 and stick the meat in there while I cook the rest.
I am going to do another post for my mash potatoes and white
gravy. Good Luck!! J
Chicken Fried Steak:
Ingredients:
Cubed Round Steak
3 eggs
1/3 cup of milk
3 cups of flour
1tbs Lawry’s seasoning salt
¼ tbs of Paprika
¼ tbs of cayenne pepper
½ tbs of pepper.
Oil for frying
Instructions:
1.
Beat steak until tender
2.
Dredge the steak in egg and flour mixture (two times)
3.
Heat oil
4.
Fry steaks for 4 minutes on each side
5.
Keep warm
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