Chicken Fried Steak

  • 1 beef round or rump steak (about 1 1/2 pound)
  • 1/2 cup all purpose flour
  • 1/2 cup Italian Seasoned bread crumbs
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Lemon pepper seasoning
  • 1/4 cup milk
  • 1 large egg
  • 1/2 inch vegetable oil or shortening in large pot
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1 cup milk

Using the flat side of a meat cleaver or meat mallet, pound the meat into 1/3 inch thickness. Cut the meat into 4 serving pieces.

In a shallow bowl, mix together all dry ingredients.

In a second shallow bowl, whisk together egg and milk.

Coat each steak with the seasoned flour, dip into the egg mixture, then coat with the seasoned flour again and shake off any excess. Let dry on a rack for about ten minutes.

Using medium heat, heat the vegetable oil. Carefully drop the battered meat into the oil and fry, turning once, until golden brown. About three to four minutes per side. Remove the steaks to a warmed platter.

Pour off all but 2 to 3 tablespoons of fat from the pan and return to medium heat. Stir in and cook until soften for about four to five minutes the sliced onion. Slowly, add, stirring, 2 tablespoons flour. Stir in and bring to a boil, scraping up browned bits. Add 1 cup of milk. Reduce heat and simmer until thickened -- about four to five minutes. Season with seasoned salt or your favorite seasoning.

  • Yields: 4 servings
  • Preparation time: 45 minutes
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