Chicken Fried Steak WAS: Pleasant disappointment

rmg

Not really a recipe. It's more a method. It's called "chicken fried" because it's like frying chicken. Beat the heck out of some round steak with a meat mallet (or buy the stuff already tenderized or buy "minute steaks" or "cube steaks"). Cut the round steak into serving sized pieces. Beat a couple of eggs with a little bit of cold water. Dip the steak in the egg, then dredge in *well seasoned* flour (lots of salt & pepper... when you think you've added enough, add a little more).

Set the steak aside on waxed paper to let the flour adhere well to the meat. Meanwhile, heat oil in a large heavy skillet. You don't want to deep fry but you want the oil to be deep enough to almost cover the meat. Get the oil hot and fry the steak until the coating is crispy and golden brown. Use a large flat spatula to turn the meat; tongs will make the coating come off. Transfer the cooked steaks to a platter and keep warm.

Drain all but a couple of Tablespoons of the oil. Stir in 2-3 Tbs. flour until smooth. Gradually add 1 cup of milk and cook, stirring until you have a medium white sauce. Season with salt and a lot of pepper. This is the milk gravy that is most excellent spooned over chicken fried steak.

Some people put the steaks back in the pan with the gravy and heat them back up; I've been known to do that on occasion.

Jill