Chicken Fried Steak

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 1 hours Prep: 15 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 175 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

Six each beef tenderized, either cube steak or tenderized round steak
1 x salt and black pepper to taste
5 large eggs
12 ounces evaporated milk
2-3 cups vegetable shortening or oil
1 x flour, all-purpose for dredging plus 3 tablespoons flour
2 cups water

Directions

Sprinkle the meat with salt and pepper and set aside.

Beat the eggs and 1/2 cup of the evaporated milk together in a bowl.

Heat the shortening in a heavy deep-sided skillet to a temp of 350 degrees.

Dredge the steaks with flour and dip them in the batter, then in flour again, lightly shaking of excess.

When the fat is hot, add the steaks a few at a time, being careful not to add too many or they will lower the temperature of the fat.

Fry for 4 minutes on one side, or until golden brown, then turn with tongs or a slotted spatula and fry the other side.

Drain on paper towels and keep warm in 150 degree oven.

To make the gravy, pour all but 4 tablespoons of the fat from the skillet and return heat to low.

Add the 3 tablespoons of flour and cook over low heat stirring constantly, for 3 minutes; do not let it burn.

Add the remaining evaporated milk, whisking until smooth and scraping the bottom of the pan to get up the small bits clinging to it, then add the water gradually, stirring constantly, until the gravy is smooth and of desired thickness.

Add salt and pepper to taste and pour the gravy into a bowl to pass along with the chicken fried steaks.

Add your comment

Email Address

(optional)

(optional)



characters left


61f7ae3a6cf431e9a6901f86447caa018dfb1451
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 151g
Amount per Serving
Calories 175 34% of calories from fat
% Daily Value*
Total Fat 7.0g10%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 185mg62%
Sodium 94mg4%
Total Carbohydrate 19.0g6%
 Dietary Fiber 1.0g2%
 Sugars 3.0g
Protein 9.0g19%
Vitamin A 5%  Vitamin C 1%
Calcium 11%  Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

A Standard For All Seasons?

by Mark R. Vogel Mark R. Vogel

Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...

read more...

KarenZipdrive

Member Review

*****

Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Ravioli Bundles of Roasted Beets recipe
Recipe Photo
Recipe Photo

RecipeLand Feature