I think Americans forget that foods we make, foods we love, and foods we grew up with are not always American. \u00a0Schnitzel being one of them. \u00a0In New York, we make “chicken cutlets”. \u00a0Meat, dipped in egg, dipped in seasoned bread crumbs, fried. \u00a0If I say I’m making “chicken cutlets”, everyone knows what I’m talking about. \u00a0If I say I’m making “chicken schnitzel”, only Europeans know what I’m talking about.<\/p>\n
This recipe is what I grew up eating. \u00a0Instead of bread crumbs, it uses crushed saltine crackers. \u00a0My family alsways called this “Chicken Fried Steak”, but it’s also called “Country Fried Steak” as well. \u00a0I’m sure there are other names out there in the world, too.<\/p>\n
![\"Eggs,](\"http:\/\/thisfoodthing.com\/wp-content\/uploads\/2014\/03\/Ingredients.jpg\")
<\/a>Eggs, flour, crumbs, cube steak, salt & Pepper<\/p><\/div>\n
Chicken Fried Steak<\/h2>\n
1\/2 a pound cube steak
\n2 eggs
\n1\/2 cup flour
\n2 sleeves of crushed saltine crackers (240 grams or 8.5 ounces)
\n4 tablespoons oil
\n1 teaspoon butter (optional)
\nSalt and Pepper to taste<\/p>\n
Dip the cube steak into the flour, removing any excess. \u00a0Dip into the egg and then lay in the cracker crumbs. \u00a0Cover the top and press the crumbs onto the steak. \u00a0Set the pieces to dry for about 10 minutes.<\/p>\n
<\/a>Allow to dry for about 10 minutes<\/p><\/div>\n
In a large frying pan, add in 4 tablespoons of oil. \u00a0Add in the tablespoon of butter. \u00a0Heat to medium-high. \u00a0Allow the oil to get nicely hot, and add in the steaks. \u00a0Cook for 3-4 minutes per side, until the crackers are golden brown. \u00a0Drain on a rack or paper towels – whichever you have.<\/p>\n
Note:<\/strong><\/p>\n If you cannot get cube steak at your market, use a thin piece of steak. \u00a0Round or London broil sliced lengthwise thin. \u00a0Pound out to make the pieces very thin. \u00a0Starting from the outside edge, pound away from the center to get an even piece.<\/p>\n <\/p>\n OMG I can make Milk Gravy!!!<\/p><\/div>\n OMG I Can Make Milk Gravy<\/strong><\/p>\n Gravy is supposed to be simple and easy to make. \u00a0I can make a pan sauce to die for, but have never succeeded in making milk gravy. \u00a0Yesterday was a first!! And it really was an “OMG, I can make milk gravy” moment!<\/p>\n 2 Tablespoons or so of the drippings Pour off all but about 2 tablespoons of the drippings from the pan you used to make the steaks. \u00a0At medium heat, sprinkle in the flour and whisk quickly. \u00a0Mix well and continue to whisk for about 1 minute. \u00a0After the minute is up, add in the milk, continuing to whisk. \u00a0 Allow to cook on medium \u00a0heat for a couple of minutes, until the gravy begins to thicken. \u00a0Add salt and pepper to taste. Use immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken Fried Steak, Milk Gravy recipe Continue reading <\/a> <\/a><\/p>\n<\/a>
\n2 Tablespoons of flour
\n1 Cup milk
\nSalt & Pepper to taste<\/p>\n