Dad's Chicken Fried Steak

This is Sunday-supper food, the kind Dad made and everybody fought over. Thin minute steaks get pounded thinner still, breaded in egg and crumbs, and fried until they’re crisp and golden all over.

But let’s be honest, the steak is mostly a delivery system for the gravy. Once the beef comes out of the pan, you stir flour into those browned drippings to build a quick roux, then whisk in milk until it thickens into a peppery, creamy gravy. Don’t you dare wash that skillet first, because those crusty bits are pure flavor.

Pounding the steaks to a quarter-inch is the move that matters. It tenderizes the meat and helps it cook fast and even, so the crust crisps before the inside dries out.

Slide the steaks back into the gravy to soak, garnish with parsley, and serve with cold sliced tomatoes on the side.

Chef Tips

• Pound the steaks evenly to a quarter-inch so the breading crisps before the meat overcooks.
• Press the crumbs on firmly and let the breaded steaks rest a few minutes so the coating sticks in the pan.
• Whisk constantly while adding the milk to keep the gravy lump-free, and thin with a splash of water if it tightens up.
• Season the gravy hard with black pepper. Cream gravy lives or dies on it.

Variations

• Use crushed saltines or seasoned flour in place of bread crumbs for the classic Texas crust.
• Add a pinch of cayenne or a dash of hot sauce to the egg wash for a little kick.
• Serve over mashed potatoes or with biscuits to mop up the extra gravy.