Chicken Fried Round Steak
Submitted by joeplugg
Tenderized round steak dipped in egg wash, coated in cracker crumbs, and pan-fried until golden, then braised low and slow under a tight lid. Southern-style chicken fried steak the way mama made it.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minDown South, chicken fried steak is practically a religion, and this version does the tradition proud.
Thick-cut round steak gets pounded tender, dipped through a milk-egg wash, and coated in crunchy cracker crumbs before hitting a hot skillet of shortening.
Once both sides are deep golden brown, the heat drops way down, the lid goes on tight, and everything braises for up to an hour until the meat is fork-tender.
Smother it with cream gravy and you’ve got a plate that’ll make a grown Texan weep.
Pro Tips
- Pound it thin and even: A meat mallet breaks down the tough fibers in round steak. Don’t be shy. Go at it until the steak is uniformly thin.
- Brown slow, not fast: Low heat gives you an even, golden crust without burning the crumbs. Rushing it gives you dark outside, raw inside.
- Tight lid, low heat: The covered braise is what transforms a tough cut into something tender. Don’t skip this step or crank the heat.
Ingredients
Directions
Cut steak into serving pieces.
Pound steak thoroughly.
Mix eggs and milk.
Dip meat into egg mixture, then into cracker crumbs.
Brown, slowly, on both sides in hot shortening.
Season with salt and pepper to taste.
Cover, tightly, cook over very low heat 45 to 60 minutes or until tender.
Serve with gravy over steaks.
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