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Cheyenne Chicken Fried Steak




Source of Recipe


The All-American Cowboy Cookbook


List of Ingredients




2 lbs. lean, tenderized round steak
1 cup all-purpose flour
2 tsp salt
1 tsp pepper
1 egg, beaten
1 cup milk
1-1/2 cups canola or vegetable oil

Cream Gravy
4 Tbsp pan drippings
3 Tbsp all-purpose flour
2 cups milk
1 tsp salt
1/4 tsp pepper

Recipe



Cut the steak into serving pieces. Mix flour, 2 teaspoons salt and 1 teaspoon pepper, and place on a plate or wax paper. Mix egg and milk in a small, flat bowl. Dredge meat in flour mixture, then dip in egg mixture and into flour mixture again.
Heat oil in a large skillet until very hot, but not smoking. Add steaks to hot oil and cook for about 5 minutes on each side, or until golden brown. Drain on paper towels (keep warm).
To make the Cream Gravy: Pour off drippings in pan, leaving 4 tablespoons. Blend in flour, stirring constantly, until bubbly. Stir in milk. Add 1 teaspoon salt and 1/4 teaspoon pepper. Continue stirring until thickened. If too thick, add a little more milk.

Serve steaks with Cream Gravy.

Makes 6 to 8 servings.