Yummy Recipe Monday: Chicken Fried Steak
Chicken Fried Steak
★★★★★
4.9 from 12 reviews
The best chicken-fried steak you’ll ever have
Yield: 2
Ingredients
3/4 pound round steak, cut into 2 pieces
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup flour
1 teaspoon black pepper
1/2 sleeve Saltine crackers, crushed to make about 2 cups of crumbs
1/4 cup vegetable oil or bacon grease or a combination, for frying.
Instructions
Lay each piece of steak on a cutting board and gently pound them with the flat side of a meat mallet, working from the center towards the edges until about 1/3″ thick.
Go over each one again now with the pokey side of the mallet. Be gentle. You don’t want to tear the meat.
Sprinkle with the salt and set aside.
Mix the flour with the pepper and put it on a plate.
Beat the eggs well in a shallow bowl.
Crush the crackers and put them on a plate.
Now we bread. Dip each steak in this order: egg, flour, egg, crackers.
Set them aside while you heat your oil in a large skillet, over high heat.
When it’s hot enough, a fleck of cracker crumb will sizzle when tossed in.
Fry as many as you can fit in your skillet without crowding them, probably just one at a time (If you cram too much in there, they will steam instead of fry and your breading will come off.)
Cook for about 3 minutes, then turn and reduce the heat to medium-high.
Cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.
Keep warm if necessary in the oven while you cook the rest.
Chicken Fried Steak
★★★★★
4.9 from 12 reviews
The best chicken-fried steak you’ll ever have
Yield: 2
Ingredients
3/4 pound round steak, cut into 2 pieces
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup flour
1 teaspoon black pepper
1/2 sleeve Saltine crackers, crushed to make about 2 cups of crumbs
1/4 cup vegetable oil or bacon grease or a combination, for frying.
Instructions
Lay each piece of steak on a cutting board and gently pound them with the flat side of a meat mallet, working from the center towards the edges until about 1/3″ thick.
Go over each one again now with the pokey side of the mallet. Be gentle. You don’t want to tear the meat.
Sprinkle with the salt and set aside.
Mix the flour with the pepper and put it on a plate.
Beat the eggs well in a shallow bowl.
Crush the crackers and put them on a plate.
Now we bread. Dip each steak in this order: egg, flour, egg, crackers.
Set them aside while you heat your oil in a large skillet, over high heat.
When it’s hot enough, a fleck of cracker crumb will sizzle when tossed in.
Fry as many as you can fit in your skillet without crowding them, probably just one at a time (If you cram too much in there, they will steam instead of fry and your breading will come off.)
Cook for about 3 minutes, then turn and reduce the heat to medium-high.
Cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.
Keep warm if necessary in the oven while you cook the rest.
Chicken Fried Steak
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