Chicken Fried Steak
New Mexico Chicken Fried Steak

• 1 1/2 pounds Round Steak
   machine tenderized
• 2 eggs
• zest and juice of 1 lemon
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup fine dry bread crumbs
• 1/4 cup fine cracker crumbs
• vegetable oil

Trim excess fat from steak; pound to 1/2" thickness. Cut steak into serving size pieces. Whisk eggs with lemon zest and juice, salt and pepper. Combine bread crumbs and cracker crumbs. Dip steak into egg mixture; dredge in crumb mixture. Cook steaks in a heavy skillet in hot oil until browned and cooked through, turning once.
Serves 4
Mississippi Chicken Fried Steak

• 2 lbs Round Steak, about 1/2" thick
   machine tenderized
• 2/3 cup flour
• 1 tsp salt
• freshly ground pepper
• 2 eggs
• 2 tbs cream
• 1/2 cup vegetable oil
• 2 cups saltine cracker crumbs, finely crushed
• 1 onion, sliced
• 1/2 cup heavy cream or whipping cream
• 1 3/4 cups chicken broth
• a few dashes Worcestershire sauce, optional
• a dash or a few hot sauce, optional

Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. The Chicken Fried Steak should be well done but not dry. Remove the steaks from the pan and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
Serves 6
Texas Chicken Fried Steak

1 lb Round Steak, machine tenderized
4 Eggs
1 can flat Beer
1 Tbs Adolph’s meat tenderizer
salt, pepper and garlic salt to taste

Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste. Put steak onto a tray that is well-covered with flour. Then pound the heck out of it with stiff fingers, working from the center out, until it reaches the size of an LP record (That’s those things they used to make before compact discs). Flip several times and repeat pounding. Mix eggs, beer, 1 teaspoon salt and Adolph’s meat tenderizer in a shallow bowl. Add enough flour to make a thin, watery batter. Beat mixture smooth. Dip meat into batter. “Flop” back onto flour tray and cover with four. Pound again with fingertips until moisture is absorbed. Cook in deep fat at 350 degrees until golden brown. Serve with tators and cover with white gravy.
Chicken Fried or Country Fried Steak is made with tenderized ROUND Steak, dipped in an egg and milk mixture, then dredged in seasoned flour or bread crumbs. The coated steak is then fried in hot fat until the coating is crispy and browned, much like Fried Chicken. A milk gravy is often made to be served with the steak, along with mashed potatoes.
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