Chicken Fried SteakFrom WEST PAWNEE RANCH BED & BREAKFAST
I do extra meals for our Bed & Breakfast guests. The following recipe is a favorite among our guests. It appears in the Spirit of the West Cookbook authored by Beverly Cox and Martin Jacobs. The cookbook was awarded the Julia Child Culinary Award for 1997. Workman Publishing Company, Inc. 708 Broadway, New York, NY.
1/2 cup unbleached all-purpose flour
Salt and ground black pepper
4 to 6 tenderized steaks
1 large egg, lightly beaten with 2 tablespoons water
3/4 cup Bisquick or other buttermilk baking mix
3 tablespoons vegetable oil
Combine the flour with salt and pepper to taste. Dredge the steaks in the seasoned flour, dip in the egg mixture and coat with the Bisquick.
Heat the oil in a large, non-stick skillet over medium-high heat. Fry the steaks over medium heat for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Remove the steaks to a serving platter and keep warm.
Use the drippings in the pan to make the milk gravy.