With the purchase of our quarter of a cow, I’m exploring options that I’ve never tried before. Tonight, I tried making chicken fried steak, and it was okay, but not great.
The recipe I used was from Better Homes and Gardens Cookbook. After tenderizing, I dipped the bread in egg-milk, then in bread crumbs. Then, following the recipe, I surface fried the steaks. Then, the recipe had me return the steaks to pan to cook for another 45 to 60 minutes, until meat is tender.
It was all going well, until time to return the steaks to the pan to cook until tender. My pan wasn’t quite big enough and required me to stack the steaks, and as they cooked, the previously crunchy fried bread covering got soggy. I think that even if I’d been able to lay the steaks in the pan without stacking them, after 45 minutes, the bread covering would be soggy.
Anyone have any ideas? Perhaps a better recipe? Could I, after frying the steaks, put them in the oven to finish? Or can I treat them like the “unfried chicken” that enjoy?