Mike wrote:

> >Bought some cube steaks (not tube steaks Sheldon I'll fry them
> chicken
> >style and serve with some onion gravy which I'll make
>
> After reading your post here yesterday, I was on the phone with my
> wife
> and she was at the grocery store. She asked me what I wanted for
> dinner and I blurted out "cubed steak and onion gravy!". She was a
> little surprised as I cannot recall ever having made cubed steak, but
> she picked up a package for me. I put the steak in flour, then in a
> mixture I found online (egg, milk, salt, baking powder, maybe 1 other
> ingredient), then in flour again, then into a frying pan full of hot
> olive oil. The instant onion gravy in a sauce pan along side. Man,
> was it good! I had a bowl of Ore-Ida instant mashed potato on the
> side. A nice dinner. I felt very southern (which shouldn't be a
> surprise since I've lived in Georgia for 10 years).
>
> Thanks for the suggestion, Michael!!
>
> Mike

Chicken fried steak is one of my favourite dishes, with mashed potatoes
and chicken gravy and a side of peas. I limit myself to once a month
cause there was a time i would have it 2 or 3 times a day every day,
either making it myself or ordering it at a favourite road side dinner
in Oregon, i have yet to find a restaurant version of it in California
that is worth eating.

Just to stir up a bit of controversy, i prefer to use the commercial
flavoured bread crumbs rather than seasoned flour to coat the meat with,
and i use just beaten egg yolk instead of a whole beaten egg, i find it
makes a thicker, firmer coating, and i like the flavours of the various
herbs and spices and grated cheese in the bread crumbs.

While our local butcher will run the meat through that machine for free
i prefer to purchase a nice sirloin and pound it with my meat mallet.

Sometimes when i entertain i do the Austrian version of it (Wiener
Schnitzel) with veal, marinating the gently pounded veal in lemon juice
then dipped in egg and flour then in bread crumbs, let rest and then
sauté in lard and garnish with lemon wedges and served with anchovy
butter on the side.

A Rahm Schnitzel with mushrooms and cream is very nice also.
---
JL