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Chicken Fried Steak

1 pound Wild Type Ranch Minute steak/tenderized round steak cutlets

¾ c Bisquick

¾ c Flour

¾ t Steak seasoning (I like Penzey’s Chicago Steak seasoning)

¾ t Seasoned salt

½ t coarse ground black pepper

Mix dry ingredients.  Reserve 3 Tablespoons of the dry mixture for gravy thickening.  Coat Minute steaks thoroughly with mixture, making sure to get it into the small cuts left by the tenderizer.  Let sit 15 minutes to 1 hour. 

When ready to fry, heat ¼ inch oil in heavy skillet.  Recoat each piece just before placing in oil to fry.  Fry on first side until juice appears on the top, turn and fry for 1-3 minutes more (you should see a bit of juice coming through just before it is done).  Drain on paper towel.  Place in 250° oven while you make the gravy.

 

Gravy:

3 T reserved coating mix

1 c. milk

½ c. water

Salt and pepper to taste

 

Drain all but 2 Tablespoons of the oil.  Leave some brown bits in the bottom of the pan.  Add reserved 3 T. coating mix and whisk over low heat for 3 minutes, loosening any bits stuck to the pan.  Remove from heat and stir in water and milk.  Return to low heat and bring to a boil.  Stir for 1 minute.

Serve with mashed potatoes and fried okra for an authentic treat.

 

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