Chicken Fried Steak

Recipe

  • 1-2 pounds cubed steak
  • 1 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • teaspoon cayenne pepper
  • ~2-3 cups flour
  • 3 eggs, beaten
  • - cup vegetable oil
  • ~3 tbs. butter.
  • ~2 cups chicken broth
  • 1 can (12 fl. oz) evaporated milk
  • ~ teaspoon fresh thyme leaves

    Directions

    Cut the meat into serving size pieces. Season each piece on both sides with the salt and pepper.  Place can evaporated milk and the eggs into a pie pan, and thoroughly mix. Place meat into egg/milk mixture and let stand about 15 minutes.  Place flour, salt and pepper into a large plastic bag.  Place soaked meat into plastic bag and thoroughly coat with flour, then place it back into the egg/milk mixture and coat.  Place again into flour bag and thoroughly coat a second time.  You may need to add additional flour. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before frying.

    Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 3 minutes per side. Remove the fried steaks to a wire rack.

    While steaks are frying, in a separate pan, melt butter.  Add 3-table spoons flour and whisk until a smooth rout. Add the chicken broth and whisk until the gravy comes to a boil and begins to thicken. Add the remaining milk and thyme and whisk until the gravy coats the back of a spoon; simmer approximately 5 minutes. Add additional chicken broth and/or milk to get proper consistency.  Season to taste with salt and pepper, if needed. Serve the gravy over the steaks.