|Chicken Fried Steak|
Chicken Fried Steak is one of those recipes (like the roast) that I had to try some different things before I got it just right. For a long time, they always turned out really dry and a little burned. My problem was that I was trying to finish the steaks in the skillet. I finally discovered that if I started them in the skillet I could to get the desired crispiness, and finishing them in the oven retained the juiciness. Now that I have perfected the process, Chicken Fried Steak served with mashed potatoes and topped with brown gravy is one the most favorite meals of my husband and son.
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
¼ cup milk
1 cup flour
2/3 cup Italian bread crumbs
1 teaspoon salt
½ teaspoon pepper
4 cube steaks
Preheat oven to 3750
Coat each side of the cube steaks in the egg mixture. Then dredge the cube steaks in the flour/bread crumb mixture. Dip and dredge each of the cube steaks twice for some really great breading.
Remove cube steaks from skillet and place in an oven safe baking dish. Place in oven and bake for 10-15 minutes or until the internal temperature reaches 1600.