Emeril's Chicken Fried Steak
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 cup vegetable oil
- 1 pound round steak, cut into 4 ounce pieces
- salt
- freshly ground black pepper
- 1 egg, beaten
- 3 tablespoons milk, PLUS
- 3 cups milk
- 1 1/2 cup all-purpose flour, PLUS
- 3 tablespoons all-purpose flour
Heat the oil to 360 degrees F in a large, heavy skillet. Pound the round steak to tenderize it. Season with salt and pepper. Beat the egg with the first measure of milk. Place first measure of flour in a shallow plate and season with salt and pepper. Dredge each piece of steak in the flour, shaking off any excess. Dip the meat in the egg wash and let any excess drip off then dredge again in the seasoned flour. Fry the steaks in the hot oil until golden brown on each side, about 3-4 minutes. Remove and drain well on paper toweling. Pour off all but 1/4 cup of the oil in the pan. Over medium heat, stir in the second measure of flour and cook, stirring, for 3-4 minutes. Add the remaining milk 1/2 cup at a time, whisking constantly. Bring the milk to a boil then reduce the heat to medium low for 8-10 minutes, stirring frequently, until thick. Season to taste with salt and pepper or Old Bay seasoning. Serve the chicken fried steak with the cream gravy. Recipe Source: Adapted from Emeril Lagasse
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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