"Because you are looking for a tender steak I have always used cube steak. In my opinion, chicken fried steak is more about the breading and gravy rather than the steak being the focus."
"When using cube steaks, the meat should already be prepared and ready to cook for the most part. If your butcher sells thicker cube steaks... use the mallet to pound out the meat thin between pieces of plastic wrap."
"Dredge the prepared cube steaks in flour, perhaps combined with spices like cayenne pepper or garlic powder, in milk or egg, then back into flour for the final coating."
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