Chicken Fried Steak (Ozarks Style)

Contributed By: Chef Jim Lekander

Ingredients:

1/2 teaspoons salt
1/2 teaspoons black pepper
1 pound round steak
1 1/2 pounds saltine crackers, crushed
1 cup flour, divided
1 teaspoon salt, divided
1/2 teaspoons cayenne pepper
1/2 teaspoons baking powder
3/4 cup milk
2 eggs
Milk sauce for steaks
3 cups milk
1/4 cup flour
1 teaspoon salt
1 teaspoon black pepper

Method:

Cut steak into four equal parts. Season with salt and pepper. Slide
between two pieces of plastic wrap and pound with a meat mallet until 1/8-inch thick, fold and pound out again to about 1/8-inch thick. Set aside.
Crush the crackers to get the 2.5 cups and place into a mixing bowl. Add
1 teaspoon of salt, cayenne pepper and baking powder and mix well. In another mixing bowl, mix together the first measure (3/4 cup) of milk and the eggs.
Take the steaks and dredge through the crackers, then milk and egg wash and through the crackers again. Pour one cup of oil into a 12-inch skillet and heat to about 360 degrees.
Add the steaks (be sure not to overload the pan) and fry for 2 to 3 minutes.
Turn and fry for another 2 to 3 minutes. Remove to a paper towel and keep warm.
Remove the excess oil from the skillet, being careful not to lose the cooked bits in the bottom of the pan. Stir 1/4 cup of flour into 3 cups of milk, mix
well and add to the pan. Whisking constantly, bring to a boil and reduce heat to a simmer. Continue to simmer for about 10 minutes. Season with salt and pepper. Plate the steaks and nape with the country gravy.

Helpful Hints:

Prep time; 30 Minutes
Servings 4
Nutritional analysis per serving
Calories (kcal)
1,181.4
Total fat (g)
41.5
Saturated fat (g)
13.9
Carbohydrate (mg)
147.5


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