Chicken Fried Steak-3

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Executive Chef
Jun 3, 2004
Chicken Fried Steak-3


8 6 Oz Tenderized Beef Cutlets -- Room Temperature
2 Large Eggs
2 Cups Milk -- Room Temperature
3 Cups Flour
2 tsp Threadgills Meat Seasoning -- See separate recipe in this
2 Cups Frying Oil -- Pref: Canola


Whisk eggs and milk together in a bowl and set this egg wash aside.
Combine the flour and meat seasoning in another bowl and set aside.
Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to
350 degrees F. Use a 550 degree thermometer to check temperature. The
oil should pop loudly when a drop of egg wash is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them
in the flour, then dip them back into the egg wash, and very gently
place them in the hot oil. As you carry them one at a time from the
egg wash to the skillet, hold a plate under them to catch the dripping
egg wash. There'll be a regular explosion of noisy oil a-popping.

Cook for 3 to 5 minutes, until breading is set and golden brown.
Gently turn them with a long-handled meat fork or long metal tongs. Be
careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined
with paper towels. Let oil reheat and repeat process for other 4
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