how do you prepare chicken fried steak?

Answer 1

Chicken Fried Steak With Cream Gravy

Ingredients:
FOR CHICKEN FRIED STEAK
Oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk
FOR CREAM GRAVY
1/4 cup flour
Slt and pepper
4 cups milk
1-2 tablespoon drippings, included the cooked bits

Steps:
1. Heat about 1/4-1/2 inch of oil or shortening in a frying pan.

2. Beat eggs then combine with milk.

3. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.

4. Place dredged cutlets into heated oil and fry until golden, about 10 minutes.

5. Turn steak over and cook for another 5 minutes or so until both sides are golden.

6. Remove to a plate lined with paper towels and allow to drain.

7. TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.

8. Combine flour and seasonings with milk, then pour into the pan with drippings and bits.

9. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.

10. Taste and add more salt or pepper if necessary.

11. Serve generously over each piece of chicken fried steak.

12. Sop up any extra gravy with a biscuit.

Good luck!

Answer 2

* 2/3 cup flour
* 1 teaspoon salt
* freshly ground pepper
* 2 pounds top round steak, about 1/2" thick, tenderized
* 2 eggs
* 2 tablespoons cream
* 1/2 cup vegetable oil
* 2 cups saltine cracker crumbs, finely crushed
* 1 onion, sliced
* 1/2 cup heavy cream or whipping cream
* 1 3/4 cups chicken broth
* a few dashes Worcestershire sauce, optional
* a dash or a few hot sauce, optional

PREPARATION:
Mix 1/2 cup of flour with the salt and pepper. 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.
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Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.

Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings

Answer 3

INGREDIENTS:
2/3 cup flour
1 teaspoon salt
freshly ground pepper
2 pounds top round steak, about 1/2" thick, tenderized
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy cream or whipping cream
1 3/4 cups chicken broth
a few dashes Worcestershire sauce, optional
a dash or a few hot sauce, optional
PREPARATION:
Mix 1/2 cup of flour with the salt and pepper. 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 skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings

Answer 4

Chicken fried steak is basically a cubed steak breaded like you would chicken.
The steak are sold in the market as cube steak. Some recipes call for top round steak cut into individual portions, which are pounded well to tenderize. With the cube steaks, they come already tenderized for you. There are so many recipes on the internet, I couldn't even begin to pick one. But I used to simply bread my cube steaks and fry them, browning on both sides... takes about 4-5 minutes. Place on a grate w/paper towel. You can make a gravy to go with them with the pan drippings, or use a packaged gravy.

Answer 5

Here's a good recipe: Chicken Fried Steak
Recipe courtesy Alton Brown, 2006
See this recipe on air Thursday May. 24 at 7:00 PM ET/PT.
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.


Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
User Rating: 4 Stars

Episode#: EA1004
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Link to more recipes for chicken fried steak: http://web.foodnetwork.com/food/web/searchResults?searchString=chicken+fried+steak&site=food&gosearch.x=0&gosearch.y=0&searchType=Recipe

Answer 6

CLASSIC ORIGINAL "TEXAS" CHICKEN FRIED
STEAK

2 c. of all purpose flour
Salt and pepper to taste
2 c. milk Pure vegetable shortening for frying

Place the round steak on a cutting board, trim and discard bone and excess fat. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings. Test temperature of shortening by sprinkling a few drops of milk into it. The milk should sizzle. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked. This will take 2 to 3 minutes on each side. Serve with cream gravy (below).
Serves 4.


THE GRAVY:

3 c. milk
2 to 3 tbsp. all purpose flour
4 to 5 tbsp. pan drippings
Salt and pepper to taste

Answer 7

Lean cube steak:
milk and egg, beat in bowl:
flour in a different bowl:
1 inch melted shorting in a frying pan: (med to high heat)
dip steak into milk mixture, then drop into flour and coat both sides:
place into hot grease until golden and turn:
If you want good gravy to go on top , after you cook the meat, pour off some of the grease and add remaining flour from the bowl, low heat, brown slightly and then add fresh milk, SLOWLY, while stirring with a wisk. Simmer, add salt and pepper to taste!

Enjoy!

Answer 8

Parmesan Chicken-fried Steak:

1 hour 30 min prep
4 servings

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup milk
1/3 cup unseasoned breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried oregano leaves
1 lb boneless beef top round steak, 1/2 inch thick,cut into 4 pieces
3 tablespoons oil
GRAVY
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half or milk
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

1. In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
2. Place milk in second shallow dish.
3. In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
4. Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
5. Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
6. Repeat with remaining steak pieces.
7. Dip each in flour mixture to coat.
8. Dip in milk; dip in bread crumb mixture to coat.
9. Heat oil in large skillet over medium heat until hot.
10. Add steak; cook 10 to 15 minutes or until tender, turning once.
11. Remove steak from skillet; cover to keep warm.
12. To make gravy, melt butter in same skillet.
13. With wire whisk, stir in 1 tablespoon flour; cook until light brown.
14. Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
15. Serve gravy over steak.

Answer 9

You will take the beef steak and fry it with a nice flour crust until it is golden brown and done. You will make a light gravy for it. most people use a milk gravy. it is something i actually made last wednesday and is very good. make sure you dont over season it. I dont know how you like your seasoning though. i used a little granulated garlic, pepper, and lawrys seasoning salt...it was a great seller in my restaurant

Answer 10

Dip your cube steak in an egg wash (1 egg, salt, pepper and hot sauce).
Dredge in bread crumbs (coat thoroughly).
Fry in vegetable oil (NOT olive oil).

Top with white gravy and serve with biscuits!