Thursday, February 9, 2012

Chicken Fried Steak

One day my coworker and I were talking (which we do all the time), and she happened to mention that she recieved some cube steaks from her mother-in-law and she had no idea what to do with them.  I excitedly exclaimed that she should make chicken fried steak...then, I felt left out.  So, I went to the store and bought some cube steaks and made my own. :)  The flour mixture for these steaks is actually the same as my fried green beans (it really is an amazing blend, with the perfect balance of black pepper and cayenne, and enough salt to actually season the meat well).

Chicken Fried Steak
1 cup  yellow cornmeal
1 tablespoon  salt
1/2 tablespoon  ground black pepper
1/2 teaspoon  ground cayenne pepper
1/2 cup So Delicious Coconut Milk
1 egg
4 cube steaks (1-1.25 lbs)
canola oil for frying
For gravy:
1/4 cup canola oil that was used in frying
1/4 cup millet flour
1/2 teaspoon salt
1/2-1 teaspoon black pepper
1 1/2-2 cups So Delicious Coconut Milk
Mix together flour blend, cornmeal, salt, and peppers.  Place mixture on a plate. In a bowl mix together the 1/2 cup milk with the egg. 
Heat 1/4 cup or so of canola oil in a skillet over medium to medium-high heat.  Dip steaks in the egg wash, then in the flour mixture, back in the egg mixture, then back into the flour mixture (so doubling breading it). Cook in the canola oil until both sides are golden brown. It should be about 2-3 minutes per side.  Keep steaks warm, while you prepare gravy.
To prepare gravy, mix together 1/4 cup of the used oil with 1/4 cup millet flour in the same skillet used to cook the meat.  Mix together scrapping up the drippings from the pan.  After a minute or two add in the milk and salt and pepper.  If you like your country gravy peppery add in more pepper, if not, add in less. Stir until thickened.  Start with 1 1/2 cups milk, if it's too thick for your liking, add more milk.
Serve steaks with mashed potatoes and top both with the gravy.

This post is featured on Slightly Indulgent Tuesday.

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