Chicken Fried Steak
So clearly we have hit some not so healthy recipes with the last few but staying true to my Southern roots and pleasing my readers with their requests I have been posting these classics, as most of them go hand in hand. This classic chicken fried steak is delicious. Its a great treat on a Sunday morning when you have time to take care of yourself and your friends and family.
Chicken Fried Steak
2 cups all purpose flour
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. salt
1/2 t. black pepper
1/2 t. cayenne pepper, if desired
2 eggs, beaten
2 pounds beef cutlets or cube steak
Oil for frying
In a pie plate or baking dish combine the flour and all the spices. Place the eggs in a separate dish. I generally set up an assembly line in the following order: beef cutlets, flour mixture, eggs, and a sheet pan sprayed with cooking spray. Dredge the cutlets one by one first in the flour, then the eggs, then in the flours again, and place on the sheet pan to rest. When all of the cutlets are covered allow to rest for 10 minutes, if longer place the sheet pan in the refrigerator until ready to cook. (Allowing the cutlets to rest before cooking keeps the breading from falling off while cooking.) In a large pan heat about 1/2 inch of oil over medium heat, making sure your oil is hot before adding the cutlets. Cook the cutlets turning once, cooking about 8 to 10 minutes on each side. Drain on paper towels.
I serve these with mashed potatoes and and white country gravy!
Chicken Fried Steak
2 cups all purpose flour
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. salt
1/2 t. black pepper
1/2 t. cayenne pepper, if desired
2 eggs, beaten
2 pounds beef cutlets or cube steak
Oil for frying
In a pie plate or baking dish combine the flour and all the spices. Place the eggs in a separate dish. I generally set up an assembly line in the following order: beef cutlets, flour mixture, eggs, and a sheet pan sprayed with cooking spray. Dredge the cutlets one by one first in the flour, then the eggs, then in the flours again, and place on the sheet pan to rest. When all of the cutlets are covered allow to rest for 10 minutes, if longer place the sheet pan in the refrigerator until ready to cook. (Allowing the cutlets to rest before cooking keeps the breading from falling off while cooking.) In a large pan heat about 1/2 inch of oil over medium heat, making sure your oil is hot before adding the cutlets. Cook the cutlets turning once, cooking about 8 to 10 minutes on each side. Drain on paper towels.
I serve these with mashed potatoes and and white country gravy!
Comments
Post a Comment