Popular in the south this is real comfort food, thin steak breaded and fried and a white (milk) gravy made from the drippings. A little taste of the south, here’s how to make it:

Chicken fried steak

Cube steak or any steak pounded thin with a mallet

Flour

egg + buttermilk, milk or cream

salt and pepper

Pat steak dry if not using pre prepared cube steak place steak in between two sheets of parchment or wax paper and pound with a mallet until less than a quarter inch thick. Using a mallet allows you to use a less tender cut of beef (like round steak) as it tenderizes it.

Prepare dredging station. Season flour with salt and pepper and beat egg with some buttermilk, season with salt and pepper. Note: you can add garlic/onion powder or any spices you like to the flour, I prefer just using salt and pepper. Season steak with salt and pepper, dredge steak in flour, then in the egg mixture then back in the flour making sure every inch is well covered with the flour. Place on wire rack while you heat oil in skillet.

When oil is hot fry the steak (one or two at a time) until golden brown on each side. Keep in a warm oven.

White gravy

3 tbs flour

pan drippings

2-2 1/2 c milk

salt and pepper to taste

Add the flour to the pan with the drippings, whisk until combined and slowly add the milk whisking constantly. There will be some lumps from the remnants of the steak. When its the desired consistency season with salt and pepper and serve over the steak with mashed potatoes smothered in gravy.

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