The Best Chicken Fried Steak In Texas

• 2 lb. cubed steak, top sirloin or round steak
• unseasoned meat tenderizer
• flour
• milk
• 2 eggs, beaten

1. Cut meat into serving size pieces.
2. If using top sirloin or round steak, pound well with meat mallet.
3. Sprinkle meat with unseasoned meat tenderizer.
4. Mix a batch of flour, salt and pepper in a square pan.
5. Mix eggs and 2 to 3 cups milk in a bowl.
6. Heat oil, about 1-inch, in a heavy skillet until very hot.
7. Dip steak in flour, coating both sides, then in beaten egg/milk and again in flour mixture.
8. Place pieces in hot oil, adding only enough meat (about 3 pieces) to allow easy turning.
9. Brown meat on each side adjusting heat so as not to burn, turning often.
10. Drain on paper towels.
11. Serve with Country Style Gravy.
12. Serves 4 to 6 depending on appetites.

cubed steak, tenderizer, flour, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346817 (may not work)