Texas Chicken Fried Steak Recipes

Steps:

• Beat together the egg and milk and set aside.
• Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
• Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
• Set cutlets aside on a piece of waxed paper.
• Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
• With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
• Cream Gravy.
• After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
• Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
• Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

Steps:

• STEAKS:.
• Beat together the egg and milk and set aside.
• Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
• Dredge the cutlets in the flour, shaking off the excess.
• Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.)
• Set cutlets aside on a piece of waxed paper.
• Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
• Oil should be about a half-inch deep in the pan.
• Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
• With a long-handled fork, carefully place each cutlet into the hot oil.
• Protect yourself (and your kitchen) from the popping grease that results.
• Fry cutlets on both sides, turning once, until golden brown.
• Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through.
• Drain cutlets on paper towels.
• CREAMY GRAVY:
• After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.
• Heat the oil over medium heat until hot.
• Sprinkle flour in the hot oil.
• Stir with a wooden spoon or whisk, quickly, to brown the flour.
• Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk and mashing out any lumps.
• Lower heat, and gravy will begin to thicken.
• Continue cooking and stirring a few minutes until gravy reaches desired thickness.
• Check seasonings and add more salt and pepper according to your taste.
• http://www.texascooking.com/recipes//texascfs.htm.

Steps:

• Put the flour in a shallow bowl.
• In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
• Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
• Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
• When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
• Remove to a platter lined with paper towels.
• Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
• Slowly add the milk, stirring constantly.
• Season with salt and pepper and serve over the chicken fried steaks.