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Old 02-23-2018, 01:50 AM   #1
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Chicken fried steak- cube steaks

I like cube steaks every once in awhile. Very economical. I try to chicken fry them. My recent cube steaks were on the thick side. I coated them in egg and seasoned flour mixture, fried each side lightly, added a splash of water, then covered the pan with aluminum foil and reduced the heat to low and let it cook for 30 min. The meat was still kinda chewy. I think it was because the cut of cube steak was a bit thick. Can you pound a cube steak to be thinner without ruining it? I'm not sure if this cut of meat is meant to be pounded thinner.

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Old 02-23-2018, 06:51 AM   #2
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You should only fry it quickly until just done. The water and the extra cooking time is why it was tough, besides ruining the crispy coating, i.e. chicken fried, as in crispy outside.
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Old 02-23-2018, 06:58 AM   #3
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Yes, they are called chicken fried because they are supposed to be fried as you would pieces of chicken. Just until done with a crispy to semi-crispy coating.

You may have lightly fried them, but then you steamed them for 30 minutes which will toughen meat.
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Old 02-23-2018, 08:32 AM   #4
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That cut is also called minute steak in some parts of the country. Guess why
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Old 02-23-2018, 08:47 AM   #5
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+1 for the replies to Caslon's post...

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Old 02-23-2018, 01:32 PM   #6
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Quote:
Originally Posted by buckytom View Post
Yes, they are called chicken fried because they are supposed to be fried as you would pieces of chicken. Just until done with a crispy to semi-crispy coating.

You may have lightly fried them, but then you steamed them for 30 minutes which will toughen meat.

I get ya. My method cooked up fine with thinner cube steaks.
Can I go ahead and pound the hell outta cube steak meat without wrecking it (to make it thinner)?
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Old 02-23-2018, 02:16 PM   #7
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Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
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Old 02-23-2018, 04:52 PM   #8
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Originally Posted by caseydog View Post
Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
I agree...

Want a good meal, utilize a good product..

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Old 02-23-2018, 05:25 PM   #9
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I love cube/minute steaks. Making them chicken fried is a great idea.

My mom often made them for us on hard rolls with cheese and onions and peppers, sort of like a cheesesteak. Yeah, sometimes they were tougher than others and you had to really tear into it with your teeth, but they were always tasty. Much better than greasy Steak-Ums. (anyone remember those?)
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Old 02-23-2018, 05:45 PM   #10
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Whatever you use, don't forget the heavily peppered cream gravy!

(ugh...yes, I remember Steak 'Ums. My dad used to buy them years ago. Yuck. )
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