Chicken Fried Steak

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Executive Chef
Jun 3, 2004
Chicken Fried Steak


1 Lb Round Steak -- Cut in 4 pieces
1 tsp Salt
.5 tsp Pepper
.75 Cup Flour
1 Whole Egg
2 Tbls Milk
Shortening or Oil -- for shallow frying
2 Tbls Butter
.5 Cup Scallions -- Minced
1 Cup Milk
.5 Cup Half and Half
2 Tbls Flour
Salt and Pepper -- To Taste


If steak has not been tenderized when you buy it, pound each piece
slightly with a heavy plate or a kitchen mallet. Add salt and pepper to
flour in a shallow pan and stir to mix. Beat egg well, add milk, and
beat again. Heat shortening in a heavy skillet. Roll each piece of
steak in the seasoned flour then dip in egg and milk mixture. Roll in
flour again and fry at once in hot shortening to a light brown. Drain
on paper towels and keep warm while making Cream Gravy. Serve with
mashed potatoes and cream gravy. Serves 4.

Cream Gravy---
In the skillet in which you cooked the steaks, melt the 2 tablespoons
butter until foamy. Add the 1/2 cup minced scallions and cook,
stirring, for 2 minutes. In a bowl, stir together the 1 cup milk, the
1/2 cup cream, and the 2 tablespoons flour. Add the mixture to the
skillet, bring to a boil, stirring, and simmer until thickened, about 2
minutes. Add salt and pepper to taste. Cream gravy is supposed to be
thick. If it gets too thick, add more milk.

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