1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593
Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday
(Courtesy of geniuskitchen.com)
For Chicken FriedSteak –
Oil or Shortening,for frying
6-8 cube steaks
3-4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour)
2 cups milk
For Cream Gravy
¼ cup flour
Salt and pepper
4 cups milk
1-2 tablespoon dripping, included the cooked bits
Heat about ¼-1/2inch of oil or shortening in a frying pan.
Beat eggs thencombine with milk.
Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
Turn steak over and cook for another 5 minutes or so until both sides are golden.
Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY:
Drain all but 1-2tablespoons of drippings from the frying pan; leave all the cooked bits you can.
Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
Taste and add more salt or pepper if necessary.
Serve generously over each piece of chicken fried steak.
Sop up any extra gravy with a biscuit.