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Texas’ premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendent of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.
See also article: The Taste Of Texas


    Vegetable oil, as needed
    Two 8 oz., half-inch thick, round steaks
    Flour as needed, seasoned with salt, pepper and cayenne pepper
    2 beaten eggs
    1 cup milk


Heat a large heavy skillet and add at least a quarter inch of oil.  The oil should be about 350 degrees. 

Pound the steaks with a mallet until they are half as thick.

Dredge each steak in the flour, then the egg, and then back in the flour. Press the steaks into the flour to ensure complete coverage and then shake off any excess. 

Place them in the oil and pan-fry each side until golden brown. 

Remove them from the skillet and make the gravy.

Pour out all but two tablespoons of the oil.

Add two tablespoons of flour and cook the roux over medium heat, frequently whisking until it becomes golden brown in color.

Slowly pour in the milk, constantly whisking and cook until desired consistency.

Season with salt and pepper and pour over the steaks.  Happy trails cowboy!


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