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Thursday, October 15, 2009

Chicken Fried Steak

Cube Steak (we had 6)
2 cups Canola Oil
2 egg, beaten
2 cup buttermilk
Salt and pepper to taste
1/4 teaspoon garlic powder
2 cups all-purpose flour

4 Tbs Flour
2 cups milk
Salt and pepper to taste

In a large, heavy skillet, heat 1/2 inch Canola Oil to 365 degrees F (185 degrees C).

While the oil is heating, prepare the cube steaks. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1 cup flour. Dip the cube steaks in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. If you would like it extra thick just repeat the process once more.

Place the cube steaks in heated oil. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.

Using the reserved drippings in the pan, prepare gravy over medium heat. Salt and pepper the drippings over medium heat. Place 2 cups milk, 4 tbs flour in a bowl and mix well until no lumps. Add milk and flour mixture gradually to the drippings and cook until it thickens. Season with salt and pepper to taste. Serve over Chicken Fried Steak.

I found this awesome recipe at AllRecipes.com and of course made a few variations of my own.