Kansas Chicken Fried Steak
Chicken Fried Steak is a well known American dish, served at diners throughout the country. The dish is particularly popular in Kansas, however, where restaurants try to outshine each other with the best chicken fried steak
Despite its name, chicken fried steak is made out of beef, not chicken, and is quite similar to an Argentinian milanesa, as well, of course, to a schnitzel. What characterizes chicken fried steak is that it's served with a simple gravy made out of milk, flour and pan drippings. This gravy may or may not include onions, but I chose a recipe that had them to make it tastier - indeed, the onions helped a lot.
Chicken fried steak is often served with mashed potatoes. While all of us continue to prefer the thinner and more seasoned milanesas I usually make, and we're happy to skip the gravy, this was a fine every day dinner dish.
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Kansas Chicken Fried Steak
Ingredients
- 1 1/2 lbs top round or sirloin steaks
- 1/2 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 Tbsp cold water
- 1 cup bread crumbs
- cooking oil
- 1 onion, peeled and cut into rings
- 2 Tbsp flour
- 1 1/3 cups milk
Directions
Remove outside fat from steaks and cut them into serving portions. Tenderize the steaks by pounding with a meat tenderizer on both sides. Set aside.
Mix the flour with the garlic powder, salt and pepper in a bowl. In a separate bowl, beat the egg with the water. Place the breadcrumbs in a third bowl or dish. Working one at a time, coat each steak with the flour, then dip it into the egg mixture, making sure it's all covered, and then into the breadcrumbs.
Heat about 1/4" of oil in a frying pan over medium-high. Add steak, turn down heat to medium and fry until golden, turn and repeat. Repeat with the rest of the steaks. Remove, drain over paper towels, and cover to keep warm.
Return frying pan to stove and heat over medium heat. Add the onion rings and saute until soft. Stir in the flour and then the milk. Continue cooking, stirring frequently, until the sauce thickens to your liking. Taste and season with salt and pepper to taste.
Serve the gravy on top of the steaks.
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Steaks adapted from Helen Fern's recipe at The Lazy Gastronome and gravy adapted from a recipe at Midwest Living .
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