Mpoconnor7 wrote:
> Chicken Fried Steak is also known as Country Fried Steak. You can use a thin
> piece of meat and pound it repeatedly but I found using cube steak is much
> easier on the arms and wrists. An earlier poster said to batter it, but I dip
> the steak in egg wash, then seasoned flour (with a LOT of ground black pepper),
> then egg wash, and finally cornmeal. Fry it in a skillet in about an inch of
> oil until golden brown. To make it authentic, serve with biscuits and mashed
> potatoes made from unpeeled potatoes, and pour white country gravy over
> everything. I guess the only other thing you'll need is a steak knife for
> cutting the steak.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being correct increases in a direct
> proportion to the intensity with which others try to prove him wrong"
> James Mason from the movie "Heaven Can Wait".


More often than not, when you find the country version in a restaurant,
it is usually deep fried, not pan fried. That does make a difference,
especially related to the gravy. I always ask for clarification in a
restaurant.

I grew up with the traditional floured version, then have had the ones
done with cornmeal, done with crushed corn flakes and done with panko
bread crumbs and done with beer batter - but where the rubber meets the
road, it is the one I grew up with that I still like best.


jim