Originally Posted by Hyperion
@Rock: actually I did what AB said, coat the second layer of flour and then let it rest for 15 minutes. By then the moisture from the egg has already soaked through the dry flour and there shouldn't be any "excess" flour. Or maybe I shouldn't let it rest and just fry it right away? Also AB called for just enough oil to coat the bottom of the pan, but I read elsewhere people using a lot more oil, enough to cover half of the height of the side of skillet (that's like more than a cup of oil).
Not sure what's the right way lol
I would have either deep fried it or cooked it in more oil. It's called chicken-fried steak for a reason. If you fry chicken in a skillet, the fat has to come half way up the pieces so they cook properly. The same applies to the steak.