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)
3 eggs
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.


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.

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