"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken-Fried Steak Recipe

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This recipe for Chicken-Fried Steak, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Thursday, June 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 t. salt
1/4 t. pepper
4 (4 oz.) cubed steaks
38 saltine crackers, crushed
1 1/4 c. all-purpose flour, divided
2 t. salt, divided
1 1/2 t. black pepper, divided
1/2 t. red pepper
1/2 t. baking powder
1/3 cup butter
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil

Directions:
Directions:
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine crackers, 1 cup flour, 1 t. salt, 1/2 t. pepper, red
pepper, baking powder, and butter. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 2 to 3 minutes. Turn and fry 2 to 3 minutes or until golden. Remove steaks to a wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whish together remaining 4 cups milk, 1/4 cup flour, 1 t. salt, and 1 t. pepper. Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat, 10 to 12 minutes or until thickened. Serve over steaks and mashed potatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very fattening. Very unhealthy. Don and Scott love this meal.

 

 

 

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