Luby's Cafeteria Chicken Fried Steak |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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“Chicken frying” steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook. Ingredients:
3 extra-large eggs |
1 cup milk |
1 teaspoon salt |
1 teaspoon seasoning salt |
1/2 teaspoon pepper |
3 cups all-purpose flour |
2 1/2 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer at the) |
vegetable oil, for frying |
Directions:
1. In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
2. Place flour in separate shallow bowl.
3. Pound meat with meat mallet to 1/4” thickness.
4. Coat with flour, shaking off excess.
5. Dip into egg mixture, then again into flour, coating evenly.
6. Heat about 1/8” oil in large skillet over medium heat.
7. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.
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