Smothered Chicken Fried Steak

820211714_KFVtw-M Nothing says comfort food like chicken fried steak. I mean seriously, the gravy alone is worth it. Add all your favorite fixin’s on the side and you got a dinner that will please everyone.

This is how I make mine.

INGREDIENTS:

  • 1 lb of steak of your choice, but I would recommend flatiron, or a thinly cut sirloin. If you move to round steak, then really keep it thin.
  • flour for dusting and dipping.
  • egg wash made from 1-2 eggs whisked with a tbsp of water.
  • salt and pepper
  • 1 c or so of Panko crumbs
  • 3 tbsp flour
  • 3 tbsp butter
  • 2 c milk
  • 1/4-1/2 c beef stock

INSTRUCTIONS:

  1. Cut the steak into serving pieces. Pound out until it is no more than 1/8 of an inch, and, depending on the cut, is tenderized.
  2. Sprinkle each slice with salt and pepper.
  3. Dip in the flour and shake off excess. Let these rest until all are done.
  4. Then dip each piece in the egg wash and then into panko crumbs. Place on a rack until all are done.
  5. Heat oil in a large skillet and place as many in the pan as will comfortably fit and not touch.
  6. Fry until golden brown and then flip, and do the other side.
  7. Remove to the rack again, and place in a low oven to keep warm.
  8. Pour off most of the oil in the pan until you have the equivalent of about 3 tablespoons or alternatively, remove all oil and add in 3 tbsp of butter. Melt and add the flour and whisk until smooth and cooked (2 minutes)
  9. Add the milk and stir in and bring to a boil. Continue whisking until it has thickened. If it seems a bit too thick, then add the beef broth to thin it down. This adds some depth to the taste.
  10. Put the gravy in a gravy boat and serve at the table with the breaded steak.

SERVES: 4

NOTES: It is essential that if you use round steak, that you really pound this out. Otherwise it will be miserably tough. This is traditionally made with a poor cut meat so tenderizing is required to make it work. Best served with mashed potatoes and your favorite comfort veggie. Corn or peas for most.

SOURCE: Sherry Peyton

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