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Broken Spoke Chicken-Fried Steak




Source of Recipe


RGM


Recipe Introduction


The Broken Spoke’s version of the Lone Star classic went public in 1994, when co-owner James White released the recipe in honor of the Austin dance hall’s 30th anniversary. Co-owner Annetta White, James’ wife, says the following adaptation reflects the Spoke’s tradition of hand-breading each steak and cooking everything fresh, when ordered.



List of Ingredients




Steak:
-1 large egg
-1 cup buttermilk
-Salt to taste
-Pepper to taste
-1/2 cup all-purpose flour
-1/2 cup cracker meal
-1 (3- to 5-ounce) beef cutlet, hand-tenderized
-Vegetable shortening

Cream Gravy
-1/2 cup shortening or reserved drippings
-1/4 cup all-purpose flour
-1 quart milk
-Salt to taste pepper to taste




Recipe



Steak:
-Whip together egg, buttermilk, salt, and pepper in a large bowl; set batter aside.

-Blend together flour and cracker meal in another bowl.
-Place cutlet in mixture, and cover both sides well.
-Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again evenly to coat.

-Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325 degrees F.
-Place cutlet in fryer, and fry until it floats and turns golden.
-Remove steak from fryer; drain well, reserving 1/2 cup drippings for gravy, if desired.
-Place steak on plate, and keep warm while preparing Cream Gravy.
-Spoon gravy generously over steak.

Cream Gravy
-Place shortening in a 10- to 12-inch cast-iron skillet, and heat until hot.
-Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
-Add remaining ingredients, and cook, stirring constantly until thick.
-If gravy gets too thick, thin to desired consistency with water.