One of America’s Favorites – Chicken Fried Steak

August 26, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Chicken fried steak smothered in cream gravy with sides of mashed potatoes, fried okra and a dinner roll.

Chicken fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. It can also be made from the breast of a chicken, hence “Chicken” and it can be different from country fried steak.

Chicken fried steak resembles the Austrian dish wiener schnitzel and the Italian–South American dish milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for wiener schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly.

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary’s earliest attestation of the term “chicken-fried steak” is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.

A 1943 American cookbook recipe for wiener schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then immersed in egg batter and dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). Chicken fried steak is typically deep-fried and served with a cream gravy, while country fried steak is typically fried in a skillet and served with a brown gravy. The frying medium has traditionally been shortening, but butter and lard have sometimes been used instead. Health concerns have led many cooks to replace the shortening with vegetable oil.

Chicken fried steak with chipotle cream gravy

When there are problems with the breading separating from the meat while cooking, it can be very useful to first dredge the meat in the flour mixture, then the egg, and then the flour mixture again, and then let it sit for a half hour or more before cooking.

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as cube steak, chuck, round steak, and occasionally flank steak. The method may be used for chopped or ground beef, but it is not called chicken fried steak. Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits or Texas toast served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The steak can be served on a hamburger bun with cream gravy as a “chicken fried steak sandwich”. It can also be cubed and stuffed in a baked potato with the gravy and cheese.

Alternatively, the tenderized steak may be cut into strips, breaded, deep fried, and served for breakfast with eggs and toast or for other meals in a basket with fries and cream gravy. Either is then known as “finger steaks”.

Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy.

Regionally, chicken fried steak may be known as country fried steak. While some recipes and restaurants will use a traditional peppered milk gravy on country fried steak, a variant using a brown, beef stock based gravy with onions is common, and is the primary difference between the two dishes in regions where both are served.

 

Cubed Steak Sandwich w/ Baked Waffle Fries

January 23, 2016 at 6:11 PM | Posted in BEEF, Ore - Ida | Leave a comment
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Today’s Menu: Cubed Steak Sandwich w/ Baked Waffle Fries

 
Well the big snow that headed to the East missed our are a completely, which is fine by me! For Breakfast I had an Egg Beater’s Scrambled Egg White that I served on a Healthy Life Whole Grain English Muffin.

 

 

Wow, you don’t realize how much you miss your computer until it goes down on you. I went to go online last night Cubed Steak Sandwich w Baked Waffle Fries 019around 9:00 and I had no internet service. Called Time Warner and checked it out and said it was showing I had service. After more checking they said it had to be my modem, which is about 8 years old now. There just enough ice and snow leftover from the other day that I was going to need a little help getting out and going to a local mall where Time Warner is located to get a mew modem. So I called around last night to various friends and it seemed everyone was busy Saturday. I was determined to get there one way or another this morning. I was up early, as usual, so before Breakfast I over to the computer unplugged everything and plugged everything back up, and BAM I had service again! Something must have loosened up. No internet just overnight but I suddenly realized how much I use a computer. Especially being in a wheelchair, it provides a lot of entertainment and gives me a lot to do. But I’m back! Anyway for dinner tonight I prepared a Cubed Steak Sandwich w/ Baked Waffle Fries.

 

 

Cubed Steak Sandwich Beef 001
I rarely use Beef anymore but when I do it’s usually my favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out 1 pattie. I had a package in the freezer so I let it thaw overnight in the fridge. I first grabbed a small sauce pan and heated up a jar of Heinz Brown Mushroom Gravy. I added some extra sliced Portabella Mushrooms to it for some extra Mushrooms. To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Virgin Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on toasted Healthy Life Whole Grain Bread and topped it with some Heinz Mushroom Brown Gravy. I’ll have the other half for breakfast in the morning.

 

 
To go with Cube Steak I baked some Ore Ida Waffle Fries. I preheated the oven to 425 degrees. I used a small baking Waffle Fries_cropsheet that I lined with foil and sprayed the foil with Pam Cooking Spray. The Waffle Fries are a little higher in calories than the Crinkle Fries I normally prepare, but I wanted to change it up a bit. So I lined the Fries on the baking sheet, seasoned them with Sea Salt and Ground Black Pepper, and baked them for about 17 minutes (until a light golden brown). Just a flat out excellent Fry, as all Ore Ida Products! I had a side of Hunt’s Ketchup for dipping the Fries. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 

Cube SteakCubed Steak Sandwich w New Potatoes 001
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

Ore-Ida Waffle Fries
Share the great American potato with your family. Proudly nestled on the Oregon-Idaho border, Ore-Ida potato Ore Ida Waffle Friesexperts have been serving locally grown taters from the heartland of potato country since 1952. Ore-Ida Waffle Fries Crispy, Waffle-Cut French Fried Potatoes are made from 100% real, fresh peeled, American grown potatoes. Ore-Ida takes great care to cut, season and freeze them in under an hour to lock in all the delicious, freshly cooked flavor. Your family deserves the highest quality because, if it’s not Grade A, it’s not Ore-Ida.

 
Ore-Ida Waffle Fries Crispy:
* Made from 100% Grade A real potatoes
* 0g trans fat per serving
* 150 calories per serving

Nutrition Facts
Serving Size 8 pieces (89 g)
Per Serving % Daily Value*

Calories 150
Calories from Fat 54
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 309.99mg 9%
Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g

Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas

June 2, 2013 at 5:07 PM | Posted in beans, Bob Evan's, Ground Pork | Leave a comment
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Today’s Menu: Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas

 
I spent the morning doing some price comparing at Walmart and Kroger, you can read about that in an earlier post from today. What a beautiful morning it was this morning. I went out, about 6:30 am, and got the 2 Sunday Papers and it was a perfect morning out. Birds singing, Sunny and about 68 degrees. The sky in the east looked like a rainbow. I prepared something for dinner that I’ve never had a Pork Cube Steak, purchased at Walmart. I had a Beef Cube Steak before but never a Pork. For dinner I prepared a Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas.

 

Cubed Pork Steak 005To prepare the Pork Cube Steak I seasoned it with Sea Salt and Ground Black Pepper. I then rolled them through the classic seasoning and breading of Seasoned Flour, Egg Beater’s, and Panko Bread Crumbs. A fantastic trio to bread most any meat. I seasoned the Flour with Sea Salt and Ground Black Pepper, added a few shakes or more of Frank’s Hot Sauce to the Egg Beater’s, and Garlic Powder to the Panko Bread Crumbs. After breading I pan fried them in Canola Oil to a Golden Brown, about 7 minutes per side. As I said it was the first time I tried them and really liked them better than the Beef Cube Steaks, a lot more tender. I’ll be using them again!

 
For sides to go with the Cube Steak I heated up some Pioneer White Peppered Gravy along with Bob Evan’s Mashed Potatoes, microwave a total of 6 minutes and ready! Then I also microwaved a bag of Walmat Marketside Sugar Snap Peas . For dessert later I had bought a Bunch of Bananas while out so I’ll just have a Banana tonight.

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