When we order our beef, we usually have some round steak made into chicken fries. All that means is that it’s cut it into serving-size pieces and tenderized. It’s so tender that it tears sometimes when I’m fixing chicken fried steak. If you’re unfamiliar with the term “chicken fry,” a reader told me that in her area the store sells that cut as “cube steaks.” As I’ve never purchased beef in a store, I am unfamiliar with their terminology. But back to chicken fried steak. If you’ve never eaten it, you’re missing out on some yummy, mid-west comfort food! Here’s what I do:
Chicken Fried Steak (also called Country Fried Steak in some restaurants)
Ingredients (for 4 servings)
1/2 cup oil (I use
1 package chicken fries or round steak (if using round steak, cut into serving-size pieces and tenderize with meat mallet or fork)
1-2 cups flour
salt and pepper to taste
splash of milk (very precise, I know)
Gather your goods in an assembly line. Heat the oil in a heavy skillet (I love my electric skillet.) Season the flour with salt and pepper. Combine the eggs and milk. Pie plates work great for the flour and eggs. Sous chef not included.
Dredge the steak first in flour, then the eggs, then in flour again. Place in hot skillet.
Cook on one side for 5-10 minutes, or until your steak starts to look like the one on the right. The juices will come up through the flour. Flip it over; it should look something like the one on the left. Cook for another 5-10 minutes on the other side.
Place cooked steak on a plate lined with paper towels to soak up the oil.
Serve with mashed potatoes smothered in gravy made from the pan drippings with green beans on the side. YUM! Obviously, I wouldn’t recommend serving this meal weekly unless you’re looking to, um… expand your wardrobe 😉 but goodness, here’s to restaurant food at home!