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    Chicken Fried Steak

    Source of Recipe

    Ranch and Penthouse

    List of Ingredients

    1 pound boneless beef top loin
    2 cups shortening
    1 egg beaten
    1 cup buttermilk
    salt and pepper to taste
    1/4 t. garlic powder
    1 1/4 cup flour
    1 quart milk
    salt and pepper to taste


    Measuring cup
    Measuring spoon
    2 Mixing bowls


    Cut top loin crosswise into 4 (4 ounce) cutlets
    Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver
    Heat 1/2 inch shortening to 365 degrees in skillet
    Beat together egg, buttermilk, salt and pepper in 1 mixing bowl
    In second mixing bowl, mix together garlic powder and 1cup flour
    Dip cutlets in flour, turning to evenly coat both sides
    Dip in egg mixture, coating both sides
    Dip in flour mixture again
    Place cutlets in heated shortening
    Cook until golden brown, turning once
    Transfer to a plate lined with paper towels
    Repeat with remaining cutlets

    Prepare gravy:

    To 1/2 cup skillet drippings, blend in 1/4 cup flour to form a paste
    Gradually add milk to desired consistency, stirring constantly
    For a thicker gravy add less milk; for a thinner gravy stir in more
    Heat through, and season with salt and pepper to taste
    Serve over chicken fried steak

    Serves 4




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