Thursday, July 22, 2010

Simple Suppers: Chicken Fried Steak!

I'd attempted chicken fried steak a while back, and it didn't quite come out the way I planned, so I threw in the towel. Considering it's Mr. FvF's favorite, though, I had to give it another whirl. On the advice of my best gal, the Almighty Lando, I picked up some minute steaks, made a quick egg bath, and tossed some salt, pepper and Mrs. Dash into some flour, and away I went.

All in all, they turned out well, but I encountered a different problem than in my first failure at this dish. Instead of the breading lumping up and coming off all over the place (double dipping is the key there - turn once in the flour mix, once in the eggy bath, then again in the flour), the actually steak started coming apart on me. Only one, though - and I took a picture of that one, because it's the mister's plate and his plate always looks better because it's fuller than mine.

Anyhow, once you have them coated, toss them in a hot, hot cast iron skillet for about 3 minutes on each side, or until the breading browns a bit and gets all crispy and delightful.

The real star of the show, never to be outdone, were the smashed red-skinned garlic rosemary potatoes. Maybe someday I'll be not-lazy enough to tell you how to make those.


Leah Cherry said...

I know you don't know me from Adam, but I read your blog regularly. I'm Shannon "Chief" cherry's wife. Anyway, I've never been compelled to comment before, but I've had a similar lifelong struggle with the chicken fried steak, and I found success with it finally, last year. It involved the deep fryer. And several coatings. And patience. The result was "eureka" in my kitchen, that's for sure. My gravy has always been spectacular, so it was a profound moment to have chicken fried steak equal in quality.

I have to say though, the pic above looks really appetizing. And you get 5 points for owning cast iron. (5 being an arbitrary number. We'll just say it's high value.)

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