Some of what you already knew, and more...
 

We Texans already knew that flour, salt, pepper, butter and meat in the correct proportions when pan-fried, produces what might be the most perfect food known to man: the Chicken Fried Steak (CFS). But, flour, a little salt, a little pepper, butter and one of our round steaks transports CFS into an entirely different universe or maybe even an alternate reality.

Folks, I just finished cooking (and eating) what may be the best CFS I've ever had and I'm no fan of round steak either. But then, this round steak was was different, it was aged 21 days, just like our chops, t-bones, roasts and other cuts.

An aged CFS is something that the Black-eyed Pea and Chili's can only dream of serving. Aged CFS cutlets. An idea who's time has come.

Spam. :D

Spam - The other good meat.

Aged CFS cutlets, you know you want some.

Seriously, it is some ad copy I was banging out for the newsletter. But, I did eat the whole thing...it was the size of a dinner plate.

Ok, I'll bite. What are the correct proportions?

My CFS recipe
 

I'll bite. What a jokester.


CFS-chicken fried steak

Trim my aged round steak into 6-8oz cutlets.
Combine 3/4 cup of flour, 2 teaspoons of salt and 1/2 teaspoon of ground pepper in a mixing bowl.
On medium to low heat, melt 1/4 stick of butter in a shallow frying pan or skillet-don't get the butter too hot.
Dredge cutlets through flour mixture until completely coated
Pan fry until done to your taste...at least enough to cook the breading.
Drain on paper towels.
Enjoy.

If you're doing a lot of CFS, you may need to make more breading. And you'll have to add butter to the pan after several have been cooked.

-NOT- available on the Lean Cuisine menu. :)

Lean Cuisine is neither.

Oh ya! A thread that hits home. Thanks Randy.

Sounds great, but you forgot two very important issues ;):

Use a cast iron skillet. Preferably well seasoned and well used.
(We love the Lodge 13x2 w/AH for CFS, etc.)

Heat with gas or natural flame. Not over an electric coil. (If you can)

Yes – It does make a difference. :D

Also – If you like to fry up (or just saute) shredded onions. Do them in the same skillet first. Wipe it out if you change/add oil, but do not wash/rinse it.

Oh sure, rub it in. ;)

Amen, brother !!

Only the pre-seasonings.
Then you just “dredge” as Randy instructed.

:D
(sorry. coundnt help it)

:bowrofl:

:smartass::D

Cast iron skillet...absolutely!!!

I almost hate to admit this, but last night's CFS was the first I've ever made myself. There's another round steak thawing in the reefer...mmm.

Hey, I said I'm sorry. :o

(It's just been one of those mornings. And we are so sick of this weather.
Not to mention Randy just got my lunch plans made for the Ponder Steakhouse, down in (you guessed it) Ponder TX.)

(that's a "smart ass" icon, don't read any more into it. it was funny! :))