Hoo boy. This recipe has been sitting idle for a couple of months (I made this back in February!) I guess that's what happens when you make the food and take the pictures but don't write the entry!
Anyhow--Mr. Kim Chee just discovered a love for chicken fried steak. I love it, too, but when we get restaurant food it's often as take-out, and by the time you get the Styrofoam package home, the breading on the steak isn't really crisp anymore, and the gravy has that film on it from cooling down. So as much as I might want to order it, it's usually not my go-to meal. But none of that's an issue if I make it at home!
Be careful not to manhandle your steaks. The tenderizer makes the steaks a bit delicate and they might fall apart a little if you move them around too much.
I use the same flour I used to coat the steaks. Waste not, want not, right?
Plate your steaks and drizzle with some of your fabulous milky, peppery gravy. I served mine with some creamy mashed potatoes and Tangy Baconated Brussels Sprouts (hey, who said this was a healthy meal?)
Recipe: Chicken Fried Steak
1 c. flour
salt and pepper
salt and pepper
2 cube steaks
scant 1/4 c. vegetable oil, for frying
2 c. milk
In one bowl, season eggs with salt and pepper and beat well.
In a second bowl, season flour with salt and pepper. Mix well.
Coat cube steaks in egg mixture, letting excess drip off. Move steaks to flour bowl and gently coat. Repeat. Save flour mixture for later use.
Cook cube steaks in oil over medium heat until steaks are golden brown on both sides. Remove steaks and keep warm.
Add 1/4 c. flour to the oil and whisk until smooth. Slowly add milk, and continue to whisk until mixture gently boils. Remove from heat and season as desired.
Serve steaks smothered with gravy and enjoy!