"Cheryl" > wrote in message
...
>I love bacon. Never liked turkey bacon though. How many meats can you
>thinly slice and fry up crispy so that it tastes good? Do they have to be
>cured to be baconesq? (made up word)

Country fried (aka chicken fried) steak. Thinly pounded round steak dredged
in an egg wash and then in seasoned flour, fried in hot oil in a cast iron
skillet. Comes out crunchy. That's the way it shows up in most
restaurants. I prefer mine simmered in the milk gravy, but the meat is
still crispy:

I first posted this 10 years ago. I've adapted it a bit since then but the
basic premise remains.

Country Fried Steak in White Gravy

2 lbs. round steak, pounded thin with a mallet
3 Tbs. flour
1 c. whole milk
1 c. water
1-1/2 tsp. salt
3/4 tsp. black pepper
flour seasoned with salt & pepper

Cut the round steak into serving size pieces. Dredge in flour seasoned with
salt & pepper. (It is important to let the meat sit, then dredge it again.
You can even use an egg wash before the first dredging.) Brown the meat in
a fairly deep skillet in in hot oil until golden and crispy on both sides.
Remove with slotted spoon and set aside. Pour off all but 1/3 of fat. Stir
in flour, salt and pepper and stir well until mixture is browned. Stir in
milk and water and cook, stirring constantly, until gravy is thickened. Add
steak back to the pan. Cover and cook on low heat until meat is very
tender.

NOTE: the coated meat stays crunchy and the gravy is delicious

Jill