CHICKEN FRIED STEAK
For years, I had avoided consuming a dish known as Chicken Fried Steak. For reason that now elude me, I tend to regard it as some dish that was nothing more than a great deal of fat and little meat, breaded and fried. During a trip to a local family restaurant, I decided to give it a chance and to my surprise, I became an immediate fan.
Chicken Fried Steak is basically associated with American South cuisine. Some believe that the dish’s name originated with the fact that the meat (actually steak) is fried in oil that had already been used for fried chicken. Others claim that the name originated from the fact that the steak is prepared with the same method for cooking fried chicken. Chicken Fried Steak resembles several European dishes like Austria’s Wiener Schnitzel, Italy’s Milanesa and Scotland’sCollops.
It is possible that Chicken Fried Steak owed its origins to the Wiener Schnitzel. German and Austrian immigrants from Europe first settled in Texas during the 1830s. Many Texans claim that some of these immigrants eventually moved to Lamesa, the seat of Dawson County on the Texas South Plains in the mid-to-late 1850s. The citizens of Lamesa claim their town as the birthplace of Chicken Fried Steak. But it is not the only claim. The citizens of Bandera, Texas (located in the region known as the Texas Hill Country) claim that one of their citizens, John “White Gravy” Neutzling, had invented the dish.
Below is the recipe for “Chicken Fried Steak” from the Cooking Channel website (courtesy Tom Perini/Perini Ranch Steakhouse):
Chicken Fried Steak
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper
For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.