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Chicken Fried Steak




Source of Recipe


David


List of Ingredients




Chicken Fried Steak from David

1/2 cup unbleached all-purpose flour
Salt and ground black pepper
4 to 6 tenderized steaks
1 large egg, lightly beaten with 2 tablespoons water
3/4 cup Bisquick or other buttermilk baking mix
3 tablespoons vegetable oil



Recipe



Combine the flour with salt and pepper to taste. Dredge the steaks in the seasoned flour, dip in the egg mixture and coat with the Bisquick.

Heat the oil in a large, non-stick skillet over medium-high heat. Fry the steaks over medium heat for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Remove the steaks to a serving platter and keep warm.

Use the drippings in the pan to make the milk gravy.


Milk Gravy

This is a recipe to use after frying chicken, sausage, steak, or any meat
where you want a gravy to accompany or to be poured over the meat.

Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.