Emeril's Funky Fried Steak

Emeril Lagasse’s take on chicken-fried steak turns up the volume with Southwest seasoning and a cast-iron finish. The cutlets get seasoned hard, then passed through flour, beaten egg, and back into flour for the classic double-dredge that produces a craggy, shatter-crisp crust.

Cast iron is worth dragging out for this one. It holds heat better than any other pan, keeping the oil temperature steady when the cold cutlets go in. Steady heat is the difference between a golden crust and a soggy one.

Three to four minutes per side is all it takes. Any longer and the thin cutlets go from juicy to dry.

The plating is pure New Orleans theater. Mashed potatoes go down first as a creamy base, Worcestershire sauce drizzles around for that tangy umami hit, and the steaks perch on top with gravy spooned over. Chives and brunoise peppers give the final color.

Chef Tips

• Let dredged cutlets rest 5 minutes before frying so the coating bonds to the meat instead of sliding off in the oil.
• Keep the oil at around 350°F (175°C). Too cool and the crust soaks up grease; too hot and the outside burns before the inside cooks.
• Season immediately after frying while the crust is still wet with oil so the salt clings.

Variations

• Swap beef for pork cutlets or chicken cutlets for a lighter version.
• Use cayenne and smoked paprika in the flour for a Nashville hot twist.
• Add a splash of buttermilk to the egg wash for a more tender crust.