Name: Chicken-Fried Steak
Yield: Serves 4
Cuisine: American
Ingredients: ¼ teaspoon freshly ground black pepper; Kosher salt and freshly ground black pepper; 4 top round sirloin steaks, pounded to a ¼-inch (6-mm) thickness; 2 large eggs; ½ cup (120 ml) milk; 1 cup (240 ml) milk; ¼ cup (60 ml) peanut oil, for frying; ¼ teaspoon cayenne pepper; ¼ cup (35 g) seasoned salt (I use Lawry’s)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Chicken-fried steak—a confusing name for a straightforward dish—is an American classic. “Chicken-fried” refers to the method used for breading and frying the thin cuts of steak, similar to how you would prepare fried chicken. Any good, leanish steak, not too thick, fits the bill; you don’t want a cut for roasting or stewing. You can buy top round or sirloin pre-tenderized and hammered into the steaks, saving you elbow grease and the trouble of finding your meat mallet.

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