Chicken-Fried Steak With Cream - Food Network Magazine

By á-46

Ingredients

• 4 beef cube steaks (1 1/2 to 2 pounds total)
• Kosher salt and freshly ground pepper
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup whole milk
• 2 large eggs
• Vegetable oil, for frying
• Mushroom gravy optional

Details

Servings 4

Preparation

Step 1

Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.

Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.