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Before dinner??? No. Haven't even thought of that. Any suggestions? What would be a good prelude to pork?:rolleyes:

Never posted a meal before... here goes! The main course is about 8 lbs of pork roast which I will cook in my Alto Shaam oven (an old one I've had for many years from when I use to be a manufacturer's rep). My wife has a recipe for broccoli salad which I love and will probably use. The salad...

Just what I needed! All the posts were GREAT! Just what i was hoping to get from people "in the know". Thanks so much for all the great info! Now I feel like a :chef:, at least, about chicken fried steak anyway.

Thank you very much for the responses! Done the flour/egg/crumbs the way you describe. Problem is, the breading never comes out big and flaky. It is always a very fine crust on the product. Most of the chicken fried steak I've had, the crust is a huge part of the steak; not just a fine crust. Am...

I'm home more than my wife these days and have started doing more of the cooking. I have tried a dozen different ways to apply breading to steak looking for, what I'll call, "restaurant" style chickewn fried steak. Can anyone help?