Tonight was total comfort food: chicken fried steak, mashed potatoes and gravy, and corn. I must admit that this was my first time making this dish, but it went really well. I think just about anybody could do it.
- 2-3 lbs. cube steak
- 3/4 c. milk
- 2 eggs
- 1 1/2 c. flour
- 2 tsp. seasoned salt
- 1/4 tsp. cayenne
- black pepper
- canola oil and butter for frying
- 1 pint whipping cream
- 1 can cream of mushroom soup (optional)
- Mix milk and egg in one dish. Mix flour and spices in another.
- Cut meat into manageable pieces if they are too large. I cut them to the size of chicken breasts. Season both sides with salt and pepper. Dip each individual piece into the flour mixture, then into the egg mixture, and then back into the flour mixture. Place breaded meat on a clean plate.
- Heat oil in a large skillet or electric fry pan set at 350 degrees. Add a tablespoon of butter to the oil. Cook meat for about 3 minutes on each side. Remove from oil, drain on paper towels, and keep warm.
- Discard grease from pan, but leave the brown bits for flavor. Return pan to medium heat and pour in cream. Sprinkle a generous amount of pepper into cream and bring to a boil. Reduce until you have a nice gravy consistency. For a thicker gravy, you could add a can of cream of mushroom soup.
Serve with mashed potatoes.