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Chicken-Fried Steak Recipe

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This recipe for Chicken-Fried Steak, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Tuesday, August 29, 2006


Servings 4 -- Prep Time 20 Minutes---

4 4 Oz Each Beef Round Cube Steaks
1 tsp.Garlic Salt
3/4 C Flour
1/4 C Olive Oil
3/4 C Beef Broth
3/4 C 2% Milk
1/4 tsp Salt
1/4 Tsp Pepper

Use a meat mallet to pound each beef cutlet to 1/4 in thickness. Sprinkle Garlic Salt on both sides of the cutlet. Pour flour on a plate and coat each cutlet. Refrigerate until most of the flour has been absorbed, 10 to 20 min
Pour buttermilk into a bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess. Keep remaining flour for gravy. Heat 2 tablespoons of the oil into a large nonstick skillet over medium heat. Add two of the steaks and cook until golden brown on both sides, about 4 or 5 minutes per slice. Transfer to serving platter. Repeat with remaining two steaks, adding remaining oil as needed.
Stir remaining flour into skillet. Stir in broth, milk, salt and pepper with a wire whisk. Cook, stirring constantly over the high heat until thick. Pour over steak and serve.
Per serving: 128 Calories; 2 gm Fat; (10.8% calories from fat); 5 gm Protein; 23 gm Carbohydrate; 1 gm Dietary Fiber; 5 mg Cholesterol; 717 mg Sodium.




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