Monday, March 29, 2010
Pw's Chicken-Fried Steak
3 lbs. cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups flour, plus 1/3 cup for the gravy
2 tsp. seasoned salt
3/4 tsp. paprika
1/4 tsp cayenne pepper (more if you can handle it)
1 1/2 tsp black pepper
3 tsp. seasoned salt
1/2 cup veg. oil for frying
1. Begin with an assembly line of dishes for the meat, milk-egg mixture, and flour mixture with a clean plate at the end to receive the breaded meat.
2. Get cube steak out and ready.
3. With fork, beat eggs and 1 cup milk in a bowl.
4. Mix flour with seasoned salt, paprika, cayenne, and black pepper in bowl.
5. Lightly season a piece of meat with salt and pepper then dip it into the egg-milk mixture. Flip to the other side to coat.
6. Next, place the meat on the plate of seasoned flour. Turn over to coat thoroughly.
7. Now place the meat back in the egg/milk mixture, turning to coat.
8. Finally, dredge in flour one more time. This repetition will create a nice, thick crust-the signature quality of chicken-fried steak.
9. Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.
10. Heat the oil in a large skillet over med.-high heat. When the oil is sufficiently heate fry 3 pieces of meat at a time. Cook on one side until the edges start to look golden brown, about 2 1/2 min.
11. Tun over and cook for 2 or 3 minutes, until the other side is golden.
12. Remove to a paper towel-lined plate and keep warm. Repeat with remainder of meat.
13. Now it's time to make the gravy.
14. After frying all the meat, pour off the grease into a heat-proof bowl. Withoug cleaning the pan, return it to the stove over med.-low heat. Add 1/4 cup grease back to the pan. Allow the grease to heat up.
15. Sprinkle 1/3 c. flour evenly over grease.
16. Using a whisk, mix the flour with grease, creating a golden brown roux. It needs to attain a deep rich color.
17. After a couple of minutes, whisking constantly, pour in 2 cups milk.
18. Whisk to combine, then let the gravy come to a slow boil. It will thicken gradually, but if it seems too thick add splashes as milk. Cooking process should take 5-10 minutes. Generously season with salt and pepper, careful not to underseason.
19. Serve meat with mashed potatoes and cover both with gravy.