Chicken Fried Steak

There’s nothing special about this dish, except that it’s a total southern miracle of fried beef smothered in gravy.

It’s Chicken Fried Steak, is what it is. I made it for my husband last night because he's pretty great and although I try to cook healthy foods throughout the week, sometimes the food that's not so great for you just tastes so darn good!!! Don't mind the bad lighting...we were enjoying this so much that we didn't get in a good picture until after it was dark and that's killer for food photography!!

Anyway, make this for someone you like, they'll probably like you back - but you might also want to plan a workout session afterwards ;)

Chicken Fried Steak

about 8 servings

3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1-½ cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
Seasoned Salt
¼ teaspoons Cayenne
LOTS Of Black Pepper. Lots.
Canola Oil, For Frying
Salt And Pepper, For Both Meat And Gravy

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

GRAVY:
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over everything and enjoy!

Source: The Pioneer Woman