Recipe courtesy of David Rosengarten
Chicken-Fried Steak
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 739
- Total Fat
- 37
- Saturated Fat
- 15
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 60
- Cholesterol
- 270
- Sodium
- 978
Ingredients
Four 8-ounce slices round steak, cut 1/2-inch thick
Texas Hot Salt, to taste, recipe follows
2 large eggs
1 1/4 cups milk, plus 2 tablespoons
4 to 6 dashes hot pepper sauce
1 cup plus 2 tablespoons all-purpose flour
4 tablespoons lard or oil
1 onion, minced
Worcestershire Sauce to taste
Salt
Cayenne pepper to taste
HOT SALT
2 tablespoons sweet Hungarian paprika
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Directions
- Season the meat on both sides with Texas Hot Salt (recipe follows) and pound to a thickness of 1/4-inch. In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm.
- Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak. Suggested drink: Iced tea
- Put all ingredients in a bowl and mix them together.;