Country Chicken-Fried Beef Steak
Here is how to make a homey, comforting Country Chicken-Fried Beef Steak. With a tasty coating and cooked to perfection, it is an entree you can be proud to serve at any meal!
Here is how to make a homey, comforting Country Chicken-Fried Beef Steak. With a tasty coating and cooked to perfection, it is an entree you can be proud to serve at any meal!
- Carbohydrate 49.46905 g
- Cholesterol 94.18 mg
- Fat 31.8733125 g
- Fiber 1.97650005787611 g
- Protein 32.705725 g
- Saturated Fat 4.6317725 g
- Serving Size 1 1 Serving (217g)
- Sodium 706.55875 mg
- Sugar 47.4925499421239 g
- Trans Fat 2.28910375 g
- Calories 623 calories
Step-by-step
- Combine 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a gallon-sized zip-lock plastic bag, and set aside.
- Combine 1 well-beaten egg with 2 tablespoons milk, and set aside.
- Place 1 inner packet of saltine crackers in a gallon-sized zip-lock bag, and roll with a rolling pin until *very* fine.
- Now, heat 6 tablespoons of cooking oil in an iron or oven-proof skillet.
- Coat your steak pieces as follows: dredge each piece in the flour mixture, by placing the steak in the plastic bag and shaking it until the entire steak is coated.
- now dip it into the egg mixture, and finally into the finely ground cracker crumbs.
- Place in hot oil, one piece at a time.
- Turn the pieces as they turn brown and crusty.
- When all pieces are turned, place the skillet in a 375-degree oven and bake for about 20 minutes.
- You will probably need to turn them once.
- Remove from the oven and transfer to a tray with paper toweling to drain the excess oil.
- Place on a nice serving dish, along with a meat fork.
- This is a delightful dish that tastes great any time of the year!
Can this really be doubled without the crust sliding off the meat entirely? Multiplying quantities for breaded cutlets frequently results in a kitchen disaster where moisture management fails completely. Top round steak must be pounded thin to tenderize the dense muscle fibers, and adding extra meat to the skillet requires careful management of surface area and oil temperature to prevent steaming instead of frying. Peanut oil holds high heat well, but crowding six cutlets into a pan meant for four drops the oil temperature precipitously, creating soggy breading rather than a crisp, golden crust. When adapting proportions upward for a larger group, never crowd the cast-iron skillet because dropping the temperature causes the finely crushed saltine coating to release its grip and dissolve into the oil. Working in distinct batches ensures the 375-degree oven finish still achieves the proper dry crunch without burning the exterior fat. Historically rooted in the resourceful kitchen traditions of the American South, this preparation method transforms lean, tough cuts into hearty meals through deliberate mechanical tenderizing and dry heat baking. Maintaining the ratio of one well-beaten egg and two tablespoons of milk per pound of meat prevents the wet layer from becoming too thick, which otherwise acts as a barrier that repels the cracker crumbs entirely. Drain excess oil on wire racks instead of paper towels if multiplying yields significantly, since paper traps steam underneath the bottom crust and ruins the texture achieved during that crucial twenty minutes in the oven.
