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Lee's Country Chicken Fried Steak




Source of Recipe


David


List of Ingredients




Lee's Country Chicken Fried Steak


2 lbs. round steak *** Not minute steak or cubed steak
2 eggs
3/4 c. Buttermilk
1 c. all-purpose flour
1 1/2 tsp. Lawry's seasoning salt (For a Cajun flair substitute Ball's or Tony Chacere's Cajun seasoning.)
1/4 tsp. pepper
Vegetable oil for frying

--CREAM GRAVY:--

2 tbsp. butter or drippings from where you fried the steak.
2 to 4 tbsp. all-purpose flour
2 c. milk or half and half, warmed
Salt and pepper



Recipe




The Cream Gravy is the finishing touch.

Serve the steak hot with mashed potatoes and pour the hot gravy over the steak and the taters.

Cream Gravy (recipe follows)

Cut steak in serving pieces and pound flat with a tenderizer mallet. (even though you've already had the butcher tenderize it)

Beat eggs with the buttermilk.

Mix flour with seasoning salt and pepper.

Dip steak in egg mixture, then in seasoned flour.

Fry in 1/2 inch of hot oil in a large skillet until brown on both sides. (Don't get it too brown, just a golden brown color.)

Serve with gravy. 4 to 6 servings.

*** Buy good quality round steak. (Not Minute Steaks or Cubed Steaks already tenderized and in a package)
Have the butcher shop cut it in 3 or 4 equal sized pieces and run each piece through the machine tenderizer at least 3-4 times.**** You will still use the tenderizer mallet at home. This will make the steak just melt in your mouth.

--CREAM GRAVY:--

If you want brown gravy add a half teaspoon of kitchen bouquet when you add the milk.

If using butter, melt in skillet. Stir in flour. Remove from heat; whisk in milk. Return to heat and stir until thickened. Season to taste with salt and pepper. (I like a healthy sprinkling of Black Pepper over the gravy.)