Sunday, October 19, 2008

Southern Comfort

It doesn't get more southern than this. Chicken Fried Steak with cream gravy and mashed potatoes. Originating in Texas in the 19th century from German and Austrian immigrants who brought their Wiener schnitzel style with them and created a southern classic. You can use just about any cut of beef that has been tenderized. And by tenderized I mean beaten with a rolling pin like it's your bosses face.
I used cube steak for this recipe and tenderized it with a rolling pin between plastic wrap. The technique is simple, dredge in flour, dip in an egg wash, coat with bread crumbs and fry in an iron skillet. The only caveat is that in order to keep the coating on the steak you need a light coating of flour. Too thick a coating of flour will destroy this dish. After you dredge the streak in the flour shake off the excess flour so you have a light coating, dip in the egg wash and let the excess egg drain from the steak then a nice coating of panko crumbs and your skillet will be happy. Fry for four to five minutes per side and enjoy.

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