chicken fried steak recipe by Margaret Leora Workman; Warponie Art

I wanted to give you a recipe for chicken fried steak. I have always wondered why its called this when it is beef. I guess its not called chicken fried into steak because that would be impossible. I guess people who work at those truck stops named this dish. the fumes…
I don’t think it matters what kind of meat that you get but you have to have a mallet or meat tenderizer depending on how soft it is or it will be extremely tough to chew. otherwise you would have to buy the really expensive beef like sirloin and I wouldn’t like to buy that and then coat it with flour.

so take the beef out and put it flat onto your counter, but wash the meat first.
Put flour onto the counter as if you are going to roll out cookies or dough.
start hitting the meat on all parts of it and turn it over to the other side, make it as flat and as thin as you can without making holes in the meat.

Then take 3 eggs and milk or cream and blend it in a blender. beaters don’t work as well because the eggs have to be frothy without the slimy white part still being intact.
put that into a bowl with another bowl next to it with flour.
take the meat and dunk it into the egg mixture then into the flour mixture coating both sides.
you can add salt, pepper and seasonings to the flour if you would like. I use Italian seasoning for everything. you can also add in garlic powder if you already added in salt.

heat a frying pan with oil to medium heat without anything in it, just the oil. make sure its very hot but make sure the oil doesn’t turn brown. You can do this after you get the other items done.
take a metal pancake turner and place the meat with the flour on it onto the turner and place the meat onto the surface of the frying pan. you want it to start frying very quickly. If you see that the oil kind of dissolves the flour on the top take that moment to sprinkle a little more flour on top of it before turning it over. IF you washed the meat then the flour will not turn as pink with blood. I don’t like to think of eating blood in the flour.
turn it over and flash fry it again but then turn the heat down to make sure that it gets done.
This recipe is my ‘try’ at making this dish because it is sort of complicated. This one takes practice.

I have a recipe for white sauce in my other post under 2 types of gravy, at the end.