Chicken-fried steak

Yield: 4 servings

Measure Ingredient
⅔ cup Flour
1 teaspoon Salt
\N \N Freshly ground Pepper
2 pounds Top Round or Chuck Steak cut 1/4\" - 1/2\" thick (tenderized)
2 \N Eggs
2 tablespoons Cream
½ cup Vegetable oil
2 cups Saltine cracker crumbs, rolled fine
1 \N Onion; sliced
½ cup Cream
2 cups Chicken stock (approx.)
1 dash Worcestershire sauce (opt.)
1 dash Hot sauce (optional)

MIX ½ CUP OF THE FLOUR, the salt and the pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet, and cook for 15-to-20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken-fried steak should be well done, but not dry. Remove the steaks from the pan, and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly.

Remove. Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir to incorporate any particles in the bottom of the pan and cook for 1-to-2 minutes. Stir in the cream, then the chicken stock. Season with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy. It's great served with mashed potatoes, homemade biscuits or cornbread, and a green vegetable.

Makes 4 to 6 Servings


PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Submitted By GAIL SHIPP On 09-29-94

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