Recipe: Chicken-Fried Steak
by Jonell Galloway
4 cube steaks
1 1/2 cups plain flour, more if necessary
Olive oil or lard for frying
Large cast iron skillet
1 1/2 cups milk
1 1/2 T. plain flour
- Spread steaks on a large cutting board.
- Beat with a meat beater or mallet, turning from time to time, until all tendons and nerves are broken down.
- Pour flour into a large utility bowl. Dredge meat in flour, patting it into meat.
- Return meat to cutting board. Beat for five more minutes, turning from time to time.
- Dredge meat in flour again, and repeat.
- Beat two eggs in a large utility bowl.
- Heat enough oil to cover bottom of skillet to cover it by 1/4 “.
- When oil starts to steam, lower heat to medium low and quickly dip steaks into eggs, covering both sides well. Hang to let excess egg drip off.
- Plunge into flour one last time and gently slide into skillet.
- Salt and pepper.
- Cook over medium low heat until golden brown on one side. Turn.
- Salt and pepper second side, then cook until golden brown.
- Remove and keep warm.
- Scrape up drippings in skillet.
- Add a few drops of oil or lard. When hot, add flour, mixing non-stop with a wire whip. When this forms a thick, even paste, gradually add milk. Continue whipping until smooth and lumps disintegrate. The gravy will slowly start to thicken.
- When thick enough, add salt and pepper. Serve immediately over steaks.
Notes: If you don’t have a cast iron skillet, follow the same instructions, but cook on medium heat. The gravy may not thicken as quickly in other skillets. Adjust the amount of milk according to the thickness you like.