"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Fried Steak Recipe

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This recipe for Chicken Fried Steak, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed & Peggy Erwin
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
l large egg
1 cup buttermilk
salt to taste
pepper to taste
1/2 cup flour
1/2 cup cracker meal
1 (3 to 5 oz) beef cutlet, hand tenderized
vegetable shortening
Cream Gravy:
1/2 cup shortening or reserved drippings
1/4 cup flour
1 qt. milk
salt to taste
pepper to taste

Directions:
Directions:
For meat: Whip together egg, buttermilk, salt and pepper in large bowl; set batter aside. Blend together flour and cracker meal in another bowl. Place cutlet in mixture and cover both sides well. Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again to coat evenly. Melt shortening in a deep fryer (or cast iron skillet) and heat to 325. Place cutlet in fryer and fry until it floats and turns golden. Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy, if desired. Place steak on plate and keep warm while preparing gravy. Spoon gravy generously over steak.
For gravy: Place shortening in a 10-12 inch cast iron skillet and heat until hot. Gradually add flour and cook over low heat until mixture turns brown, stirring constantly until thick. If gravy gets too thick, thin to desired consistency with water.

Personal Notes:
Personal Notes:
This recipe makes enough gravy for 4 steaks.

 

 

 

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