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A Cooking Adventure with Thom

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Chicken Fried Steak

Posted on February 13, 2012 by ohmygoodygoodness

Yield: 4




2-3 lbs cube steak
garlic powder
minced onion
salt and pepper
season all salt
cayenne pepper (optional)
2 eggs
whatever oil you prefer to cook with
2 tbsp butter

Cooking Method

Lay out your cube steaks on a tray and season them well on both sides with the garlic powder, salt, pepper, Season-All salt and minced onion (cayenne pepper if you like it with a kick).

If you can plan ahead for this meal, after you season them, cover them with foil and let them sit in the fridge for a couple of hours to let the flavors sink in.

In one large shallow bowl whisk two eggs with 3/4 cup of milk.

In another large shallow bowl/container mix about 1 1/2 cups of flour with some more salt and pepper and a little Season-All salt.

Take each piece of cube steak and dip it in the egg mixture, making sure to fully coat the entire piece.

Then dip the steak in the flour mixture, making sure to fully coat it.

Now repeat that process one more time, egg first then flour. Once you have each piece fully coated and set aside, in a large skillet, over medium heat, heat up enough oil to cover the bottom of the pan and come up about a 3/4 an inch high.

Once the oil is hot enough, (when you drop in a few pieces of flour and they sizzle, itís hot enough) put in your cube steaks. Be careful not to overcrowd the pan.

Cook for about 2-2 1/2 minutes per side, or until it is a nice golden brown color like this.

Once you have cooked all the pieces of meat, set them aside to drain on a paper towel lined plate. Drain off all of the oil out of the pan except for about 1/4 of a cup. Make sure you keep the nice browned bits in the pan. Then add about 2 tbsp of butter.

To this add about a 1/3 cup of flour.

Using a whisk, mix up the flour into the butter/oil mixture to make a thick paste.

Once all the flour has been mixed in, slowly pour in about two cups of milk while constantly whisking.

Continue whisking until all the flour has dissolved into the milk and you have a smooth creamy gravy.

I like to serve this with mashed potatoes.

Oh My Goody Goodness this is good! 

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