Chicken Fried Steak
- 2 12 lbs top round steaks, portioned in 6 oz. pieces
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 12 cups flour
- 2 eggs
- 12 cup buttermilk
- bacon grease (for frying, can use oil or shortening)
- 4 ounces flour
- 4 ounces butter
- 2 quarts scalded milk
- cooked breakfast sausage, finely ground
- salt and pepper
- 1 chicken bouillon cube (may replace the salt)
- Place the salt, pepper, and flour into a deep dish, mix well.
- Crack the eggs into a medium sized bowl, and whisk in buttermilk.
- Tenderize and flatten the steaks with a meat mallet.
- Pound them to approximately 3/8" thick.
- Leave the coarse mallet pattern on the steaks, This makes for better texture for the breading.
- Season each steak with granulated garlic and onion.
- Dredge and coat the steaks by placing them, first, into the flour, being careful to shake off the excess flour.
- Second, place the dredged steak into the buttermilk mixture allowing them to soak briefly.
- Finally, lift the steaks out of the buttermilk and drain briefly before placing them back into the flour for a final heavy coat of seasoned flour.
- Then place the well coated steaks on a plate or platter to rest.
- Heat some bacon grease or shortening over a medium flame in a large saute pan.
- Make sure the grease is 1/2" deep.
- Fry the steaks on both sides until golden brown, approximately 4 minutes each side.
- Drain briefly on paper towels.
- Place on a hot plate, serve with country gravy.
- To make the gravy:.
- Melt the butter in a heavy bottomed saucepot, add the flour and cook to form a roux, do not brown.
- Over low heat slowly stir in the milk incorporating the entire amount, stir out any lumps.
- Let simmer 20 minutes until thick.
- Add the ground sausage and season to taste.
garlic, onion, salt, pepper, flour, eggs, buttermilk, bacon, flour, butter, milk, sausage, salt, chicken bouillon cube
Taken from www.food.com/recipe/chicken-fried-steak-373828 (may not work)