Name: Christina's Chicken-Fried Steak
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 (6-ounce) round cube steaks; 2 cups buttermilk; 2 eggs, beaten; 2 cups all-purpose flour; 2 teaspoon dried thyme; 2 teaspoons cayenne pepper; 1 teaspoon salt; 50 butter crackers, crushed (recommended: Ritz); Vegetable shortening, for frying; Serving suggestion: Your favorite steak sauce and Christina's Steak Fries with Cheese Sauce

Directions

Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.

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Christina's Chicken-Fried Steak

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