Kim's Kitchen

Chicken Fried Steak

• 2lb Cube Steak
• Salt & Pepper
• 1 1/2 C. Flour
• 1/4 C. Cornstarch
• 1/2 C. Breadcrumbs
• 1 tsp. Garlic
• 1/4 tsp. Onion Powder
• 1 tsp. Dried Parsley
• Black Pepper
• 2 Eggs, beaten
• 1 T. Worcestershire Sauce
• 1 C. Milk
• Oil for Frying
• Milk

Place Cubed Steak on paper towels to drain a little. Sprinkle tops with Salt & Pepper.

In shallow dish (I use pie pans) mix together Flour, Cornstarch, Breadcrumbs, Garlic, Onion Powder, Parsley & Black Pepper. Set aside.

In second shallow dish mix together Eggs, Worchester Sauce & Milk. Whisk well.

Preheat oil. You're going to fry these on medium-high on the stove and the oil needs to be hot when the steak hits it or you end up with soggy batter.

Working one steak at a time, coat with flour mixture taking the time to press into the steak so it's covered well. Dredge on both sides in Egg Mixture. Return for another coat in the flour mixture on each side. Fry for about 5 minutes per side.

Cooked steaks can be kept warm in the oven. Set them on a cooling rack on a cookie sheet and keep warm in a 200' oven until ready to serve.

Gravy: Chicken Fried Steak NEEDS a good homemade gravy. People are often intimidated by gravy, but this is super simple to do. Drain most of the grease from your pan (leave about 2-3 Tablespoons) but don't scrape out the crumbs. To this, add some of your flour mixture (yes, with the crumbs in it still) - no more than 1/2 a Cup. Cook, stirring constantly, until mixture is smooth and bubbly. Slowly add milk until you get the desired amount of gravy and cook stirring constantly with a whisk. As the milk warms, it thickens and the magic happens. Add more milk or flour as your preference dictates.

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