« Family Pumpkin Pie | Main | Condensed Milk Pound Cake »

November 29, 2005

Chicken Fried Steak from Texas monthly

Fry It in the Skillet or Grill It Chicken Fried Steak (and Pork Chop and Chicken Breast) and Cream Gravy...
This Wet-Dry-Wet Method is the Threadgill's secret for sealing in the juices:
2 eggs
2 cups Milk (room temp)
3 cups Flour
2 tsp Threadgill's Meat Seasoning
2 cups frying Oil, preferably Canola
8 6-oz tenderized Beef Cutlets at room temp
(or tenderized center cut boneless Pork Chop, or tenderized, boneless Chicken breasts)
Whisk the egg and milk together in a bowl and set aside. Combine the flour and Meat Seasoning in another bowl and set aside. Heat the oil in a 14" heavy cast-iron skillet over medium heat to 350°. (You can use a 550° thermometer to check the temperature.) The oil should pop loudly when a drop of egg wash is dropped in. Dip each of the first four cutlets in the egg/milk mixture. Dredge them in the flour, then dip them back into the egg wash and very gently place them in the hot oil. As you carry them, one at a time, from the egg wash to the skillet hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil a popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them witha long-handled meat fork or long, metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towel. Let oil re-heat and repeat process for other four cutlets. Serve with Cream Gravy and Mashed Potatoes.


Contributed to our recipe list by Sally


The Devotional Chef Blog

Wireless Phones And PDAs - Free After Rebates
Carolina Country Cooking

Cat Head Biscuits & Garlic Fried Chicken

The Cookbook Club

U.S.A. Fan Club

The Real Secrets of Internet Marketing

Soul Food Cookbook

Bird Flu Information

Discover What Really Works In Building Your Network Marketing Business

Posted by Willie Crawford at November 29, 2005 03:52 PM

Comments

Post a comment

Thanks for signing in, . Now you can comment. (sign out)

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


Remember me?