~ Chicken Fried Steak, My Way ~
INGREDIENTS:
chopped steak
1. Buy chopped steak, which eliminates tenderizing; but if you use something else, you must tenderize it. To do that, pound with a meat tenderizer until it's about 1/2" flat.
2. Put a few tablespoons flour on two plates. Use bottom of measuring cup or your hand to level flour across center of plates. These are called dry dredges.
3. Beat an egg slightly, or use 1/4 cup original flavor egg beater. Pour into a small cake pan. This is called the wet dredge.
4. Warm skillet before adding enough oil to coat bottom of skillet. Set burner on 4, below medium, to heat oil before adding meat. (TIP: Always heat pan before adding oil when frying meat.)
5. Place pan with beaten egg between the two plates of flour. I put them close together to reduce spillage.
6. Coat both sides of steak in first plate of flour. Press steak lightly for thorough covering.
7. Then, dip floured steak into beaten egg to coat both sides lightly.
8. Then, put egg-dipped steak into second plate of flour and coat both sides well enough so beaten egg is no longer visible.
9. Salt and pepper both sides being generous with pepper.
10. When oil is hot, place steaks in skillet. After first side browns, turn and fry other side. Flip again to cook longer if needed.
(I want it tender and easy to chew but not fried hard. Slow cooking and turning does that.)
This isn't a cookbook recipe, but it's what I do to prevent scattering flour and reduce kitchen clean-up. This is our son's favorite steak dish.
flour
oil (I use Filippo Berio extra virgin olive oil for baking and frying.)
1 large egg or use 1/4 cup Egg Beaters original flavor
salt & pepper
DIRECTIONS:
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Homespun
Graphics
by
Sandra Ratledge
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